Chicken and Vegetable Balti

A quick and healthy chicken curry simmered with peppers, tomatoes, and yogurt for a flavorful, low-calorie meal.

Healthy Chicken High Protein Curry Low Calorie

Estimated Nutrition

Calories

341

kcal / serving

682 kcal total

Carbs

27.2g

per serving

54.4 g total

Fat

9.1g

per serving

18.2 g total

Protein

36.4g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

Mixed with 2 tablespoons cold water

Dairy

150

Natural Yogurt

Fat-free

Meat

piece

Chicken Thigh

Boned, skinned, fat trimmed, cut into four pieces

NutsSeeds

tbsp

Curry Powder

Medium or mild

cloves

Garlic

Thinly sliced

tbsp

Coriander

Finely chopped, heaped

piece

Black Pepper

Freshly ground, to taste

OilsFats

spray

Cooking Oil Spray

Calorie controlled

Vegetables

piece

Onion

Thinly sliced

piece

Red Pepper

Deseeded and cut into 3cm chunks

piece

Yellow Pepper

Deseeded and cut into 3cm chunks

227

Chopped Tomato

Tinned

Method

Spray a wok with oil and soften onions over medium heat for five minutes.

Season with black pepper and garnish with additional coriander.

Simmer gently for 20 to 25 minutes until chicken is tender and sauce thickens.

Add tomatoes, yogurt mixture, 150ml water, and coriander to the wok.

Sprinkle curry powder and garlic over the pan and cook for 30 seconds.

Mix cornflour with water and stir in the yogurt.

Trim and cut chicken thighs into pieces and season.

Add chicken and peppers to the onion and cook for three minutes.