Balti chicken with spinach and tomatoes

Our medium-hot curry is big, bold and beautifully tasty!

  • PREP
    15 minutes
  • COOK



  1. Put the chicken in a bowl and add the lime juice, curry powder and a twist of black pepper. Cover and leave to marinate in the fridge for at least 20 minutes, or overnight if you can.
  2. Spray a large non-stick wok or frying pan with low-calorie cooking spray and place over a medium-high heat. Add the cinnamon stick, cardamom pods, chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance. Add the onion, garlic and ginger and fry for 3-4 minutes, until the onion starts to colour lightly. Add the chicken and stir-fry for 2-3 minutes, or until sealed.
  3. Mix together the ground coriander, turmeric, cumin and garam masala, and add to the pan. Stir, reduce the heat to medium and cook for 1-2 minutes.
  4. Pour in the passata and 150ml water, then stir in the pepper. When starting to bubble, lower the heat and simmer for 15-20 minutes, or until the chicken is cooked through. Add the cherry tomatoes and simmer for 2-3 minutes. Add the spinach and coriander, turning once just to wilt. Season lightly and add a splash more water if required.
  5. Remove the cinnamon stick, cardamom pods and chilli. Serve with rice, plus lime wedges for squeezing over.

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