Low Fat Chicken Balti

A sweet tasting Chicken Curry Balti that’s really simple and quick to make. With a really creamy sauce thanks to the Crème Fraiche.


  • 500g Chicken Breasts
  • 1 Large Onion
  • Sugar (x2 tbsp)
  • Garlic (x2 cloves)garlic2
  • Oil (to fry)
  • Garam Masala (x1 tsp)
  • Fenugreek (x1 tsp)
  • Crème Fraiche (200ml)
  • Cherry Tomatoes (200g)
  • Bay Leaf (x1)
  • Star Anise (x1)
  • Chicken Stock Cube (x1)
  • Fresh Mint (handful)
  • Fresh Coriander (handful)
  • Curry Powder (1 tbsp)
  • Vinegar


  1. Prepare the onions and garlic by peeling them and chopping them finely.
  2. Put the onions, garlic and the sugar into a heated pan with a little oil.
  3. Cook for 2 – 3 minutes.
  4. Cut the chicken breasts into cubes and add this to the pan.
  5. Stir for another 2 – 3 minutes.
  6. Add a teaspoon of Garam Masala and Fenugreek and then stir until the chicken is cooked through.
  7. Then add all the Crème Fraiche and the cherry tomatoes and stir.
  8. Crumble the stock cube into the pan and pour in some boiling water until the contents are just about covered.
  9. Stir this well and then add the bay leaf and star anice and then leave to simmer for about 20 to 25 minutes.
  10. Meanwhile create the curry paste by mixing the curry and vinegar together until it’s thick.
  11. Take the mint and coriander and finely chop them ready for when the curry has finished simmering.
  12. Cook the rice
  13. After about 25 minutes start adding the curry paste until the curry is spicy enough for you, making sure you are tasting it in between.
  14. Then add the mint and coriander, give it a stir and the curry is ready to serve.

Serves 3 – 4 Nutrition Per Serving
377 calories & 9.5g fat per serving