Chicken and Spinach Balti Recipe

Chicken and Spinach Balti Recipe

Chicken and Spinach Balti Recipe

This easy-to-taste and fresh balti chicken curry is a delicious recipe to prepare when you cook for two people.


For the Seasoning

  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • 2 chicken breasts, cut into small pieces
  • 75ml / 2½ ounces of plain yogurt
  • 2½ cm / 1 piece of fresh ginger, peeled
  • 2 cloves of garlic, peeled
  • ¼ teaspoon salt
  • 1 lime, juice only
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground cumin

For curry

  • 2 tomatoes, chopped
  • 75ml / 2½ fl oz double cream
  • 150g / 5oz baby spinach leaves
  • 1 tablespoon of sunflower oil
  • 1 shallot, peeled and finely sliced
  • 1 tablespoon of tomato puree


  • fresh coriander leaves a handful of small, chopped
  • 100g / 3½oz basmati rice, rinsed and drained, then cooked according to package


  1. For marinade, finely chopped or grated ginger and garlic. Sprinkle salt and cut a little more, then put in a bowl.
  2. Add lime juice, coriander, chili powder, turmeric powder and ground cumin to a bowl and stir well.
  3. Add pieces of chicken and yogurt and stir to coat the chicken. Allow to soak for at least 10-15 minutes (or if possible for an hour, cover in the refrigerator).
  4. For curry, heat the oil in a skillet over low heat and add onions. Fry for 1-2 minutes, then add tomatoes and puree tomatoes and cook gently for about one minute.
  5. Add chicken to the pan along with seasonings and a little water.
  6. Pour in the cream, turn on the heat and simmer for 10-15 minutes, or until the chicken is cooked. There should be no pink when you cut it. If it is pink, cook for longer.
  7. Add spinach to the pan and stir until wilted. Sprinkle on coriander.
  8. To serve, drain the rice and divide two dishes. Top with curry.

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