Recipe for fragrant Chicken Balti Curry, served with green beans and spinach


100g chicken fillets – dice (2cm)
1/2 clove garlic – peel, grate finely & chop
1/4 chilli – deseed & chop finely
10g ginger – chop finely
100g green beans – trim ends & cut (2cm)
1/4 lemon – cut into wedges
1/2 tomato – dice (1cm)
1/4 cup water (for the chicken mix)
1/4 onion – peel & chop finely
25g red spinach
1/4 sachet tomato paste
30ml yoghurt
1/2 tsp sesame seeds
1/2 tbsp Balti Spice Mix
1/4 tsp garam masala
olive oil (from your pantry)
salt & black pepper (from your pantry)
butter (from your pantry)

How to
Preparation: Prepare all ingredients as indicated above.

Sesame seeds: Place a small pan on medium-high heat and dry toast the sesame seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Curry mix: Place a large frying pan on a medium-high heat, add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the garlic, ginger, chilli and Balti Spice Mix and cook for 1 minute, until aromatic.

Chicken mix: Add the chicken and the tomato paste to the pan and cook for 2 minutes, until the chicken is coated and golden. Add the diced tomatoes and the water (see quantity above). Cook for 6-7 minutes until the chicken is cooked through and the sauce has thickened. Add the yoghurt and mix in the garam masala.

Green beans & spinach: Place a separate pan with a knob of butter on a high heat. Add the green beans, season with salt and pepper and cook for 2-3 minutes, until cooked and bright green but with a slight bite. Add the red spinach and cook for 1 minute until it wilts. Squeeze over some lemon juice to taste.

Serve the banting chicken curry with a side of green beans and red spinach and sprinkle over some toasted sesame seeds.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.