In the photo above, Chicken Balti - a mild aromatic curry with capsicum, cumin seeds and coriander, accompanying Lamb & Spinach curry (medium-hot) and spiced, saffron rice


  • 2 Tblsp. ghee or oil

  • 1 red & 1 green capsicum (sweet pepper)

  • 1 medium onion, in medium-large wedges

  • 4 green or 2 red chillies - seeded, finely diced

  • 1 tsp whole cumin seeds

  • 4 chicken breasts, skin removed, diced

  • 1 tsp paprika

  • 1 tsp turmeric

  • half tsp ground cinnamon

  • 1 tsp tomato pureé

  • 1 tsp garam masala

  • 4 Tblsp. roughly chopped coriander (cilantro)

  • sprigs of coriander for serving

  • 300ml curry sauce (recipe below)

  • Ingredients for curry sauce

  • 1 onion, finely chopped

  • 4 cloves garlic, crushed

  • 3cm piece ginger, finely grated or finely sliced

  • half tsp turmeric

  • half tsp ground cumin

  • half tsp ground coriander

  • half-3/4 cup tomato passata


  • 1.

    Heat ghee or oil in a heavy based casserole or saucepan.

  • 2.

    Add the peppers and stir fry until they are slightly browned, then remove and reserve for later use.

  • 3.

    Add finely chopped onion, garlic, ginger and chillies and cook until fragrant.

  • 4.

    Add turmeric, ground and whole cumin, coriander, paprika and cinnamon and cook on a gentle heat making sure the spices do not burn. If mixture becomes too dry, add a little water.

  • 5.

    Add the chicken and stir well, coating in the spices. Allow to brown & cook, with the lid on, for approximately 5 minutes, stirring occasionally. Again, if mixture is starting to stick to the base of the pan, add a little (only a little!) water.

  • 6.

    Add the roughly chopped onion, tomato pureé and passata and stir well.

  • 7.

    Heat until bubbling then reduce heat and simmer for approximately 30 minutes or until chicken is well cooked and tender.

  • 8.

    Add the pre-charred peppers 10 minutes prior to serving (so they don't 'stew' but are nice and firm) together with the garam masala.

  • 9.

    Just before plating up, add chopped coriander and mix well!

  • 10.

    Balti is traditionally served in individual stainless steel balti dishes, together with steamed basmati rice, a hot & spicy fruit chutney (Palms Hot Mango chutney is wonderful!) and topped with shredded fresh coriander.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1110kj
  • Fat Total 57g
  • Saturated Fat 18g
  • Protein 89g
  • Carbohydrate 77g
  • Sugar 18g
  • Sodium 299mg

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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You can substitute lamb or even beef with great results.
Technically you should make the curry sauce first, but the above recipe brings both together at the same time - which minimises the hassle of mutiple steps.

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