Balti Chicken

Balti Chicken

Balti Chicken

Prep Time
10 Minutes
Cook Time
20 Minutes
A traditional medium-heat Balti curry using diced chicken thighs for a richer flavoured dish, great for all the family served wtih long grain rice.
  • 1 tablespoons oil

  • 2 tablespoons tomato purée

  • 2 teaspoon Coriander Leaf

  • , to season

  • 2 tablespoons flour

  • 300 millilitre (½ pint) water

  • 1 onion, sliced

  • 1 kilogram (2.2 pounds) boneless, skinless chicken thighs, diced

  • 2 tablespoons Hot Curry Powder

  • 1 orange pepper, sliced

  • 4 tomatoes, chopped

Key Products
Coriander Leaf

Product Information

£ 1.85/unit,7g
Schwartz product packaging

Product Information

£ 2.00/unit,85g


  • 1 Heat the oil in a large frying pan and fry the onion and chicken for 5 minutes, until browned. Add the Curry Spices and fry for a further minute.
  • 2 Stir in the pepper and tomatoes and cook for 3 minutes. Add the flour and blend in the water, stirring. Add the remaining ingredients and bring to the boil.
  • 3 Simmer for 10 minutes. Season well with Salt to taste and serve with long grain rice.