No need to take pot luck with a curry from a jar when you can easily make it from scratch. Add as little or as much chilli as you can stand!


  • For the chicken and to finish

  • Chicken thighs, skin removed (enough for 4 people)

  • Juice of 1 lemon

  • 1 tsp salt

  • 1 tsp ground turmeric

  • 2 tbsp sunflower oil

  • 1 onion, chopped

  • About 15 cherry tomatoes, halved

  • 4 cm piece fresh root ginger, peeled and grated

  • 2 garlic cloves, crushed

  • 2–4 mild green chillies, finely chopped

  • 1 tsp garam masala

  • 3 tbsp fresh coriander, roughly chopped

  • 2 large handfuls baby spinach leaves

  • For the balti sauce

  • 4 tbsp sunflower oil

  • 4 onions, chopped

  • 2 ripe tomatoes, chopped

  • 8 cardamom pods (pre-roasted if you like)

  • 1 tsp garam masala

  • 1 tsp ground turmeric

  • 1 tsp ground paprika

  • 1 tsp chilli powder

  • 1 tsp ground cumin

  • 4 cm (1 1/2 in) piece fresh root ginger, peeled and grated

  • 2 bay leaves

  • Half pint of water

  • To serve

  • Naan bread or chapattis, to serve


  • 1.

    Cut the chicken thighs into 1 inch pieces. Marinate the chicken in the juice of a lemon, turmeric and salt for about 30 minutes.

  • 2.

    To make the balti sauce, heat the oil in a pan and add the onion. Add the fresh tomato, cardamom pods, garam masala, turmeric, paprika, chilli powder , ground cumin, fresh ginger, and a couple of bay leaves. Stir together well, add half a pint of water and cook for about 20 minutes until slightly reduced and thickened. Remove the balti sauce from the heat.

  • 3.

    Brown the chicken in a large hot wok then add the onions and stir-fry for 3–4 minutes until lightly browned. Add the balti sauce and stir together.

  • 4.

    Add the cherry tomatoes, grated ginger and garlic. Fold in the green chillies and garam masala and stir through the coriander. Then add the spinach and stir-fry until the spinach has wilted.

  • 5.

    Divide between warmed traditional balti dishes and serve set on plates with naan bread or chapattis on the side.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 321kj
  • Fat Total 21g
  • Saturated Fat 3g
  • Protein 4g
  • Carbohydrate 32g
  • Sugar 12g
  • Sodium 627mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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