Chicken & Spinach Balti

Somehow curry has gotten a name for itself and is said to be extremely time consuming to make. Absolutely not the case for this amazingly authentic chicken and spinach balti.

The only time consuming thing with making a curry from scratch is making sure you have all the basic ingredients in your fridge/cupboards. However, it does give you the opportunity to use those spices that sit on a dusty shelf in your larder cupboard.

Believe me, the tiny little bit of extra time marinating and cooking is so worth it for a really tasty curry, compared to a bog standard bland jar of sauce.

(Enough for 2 people)

You’ll need:

1 inch piece of fresh peeled ginger / 2 teaspoons of lazy ginger

2 garlic gloves peeled & chopped

Juice of 1 lime

1/2 teaspoon of ground coriander

1 teaspoon of chilli powder

1/2 teaspoon of ground turmeric

1/2 teaspoon of ground cumin

Sprinkle of salt

2 chicken breasts

75ml of plain yoghurt

1 red onion

3 tomatoes

1 red pepper

1 red chilli (optional)

1 tablespoon of tomato puree

Splash of water

100ml of reduced fat creme fraiche

Baby spinach leaves

Fresh coriander

This is how we do it…

For the marinade chop your garlic and ginger and add to a bowl with the salt, lime juice, ground coriander, chilli powder, ground turmeric, ground cumin and mix well.

Cut up your chicken into chunks and add to the spice mixture with the yoghurt and mix well until chicken is coated.

If you’re in a rush leave to marinate for about 10-15 minutes, but ideally it could do with around 1-2 hours in the fridge.

In the meantime chop your onion, peppers, chilli (optional, dependent on how much spice you like) and de-seed and chop your tomatoes.

When you’re ready to start the curry heat oil in a frying pan and add the chopped red onion. Fry off for around 2 minutes before adding the tomatoes, pepper and chilli, cooking for a further 2 minutes.

Add the tomato puree and a splash of water and cook gently coating the veg in the watered down tomato puree.

Now add the chicken to the pan along with the marinade and stir until both the veg and the chicken are mixed together. Cook for around 10-15 minutes or until the chicken is cooked through before adding the creme fraiche (cream if you’re feeling indulgent!) and stir well.

Finally add in the spinach, cooking until wilted, and mix in. Sprinkle over the coriander to garnish.

I served with rice, naan bread with added honey, yoghurt & cucumber riata and homemade cucumber, tomato & onion salad (recipe below!)

Mix half a chopped cucumber, one chopped tomato, half a chopped onion, fresh coriander, fresh mint and one teaspoon of mint sauce in a bowl – TADA!


I found some fab balti dishes in Aldi a few months back and had been dying to use them! They are great and help re-create an authentic curry – it’s also a bonus when you can dip your naan bread into the sauce without it going soggy on your plate.

Tell me…what curry should I try making from scratch next?


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