Chicken Balti

Chicken Balti

Core/No Count

Serves 4

2 chicken breasts, cubed

200 grams mixed bell pepper strips

150 grams mushrooms, quartered

2 large onions, chopped

1 can chopped tomatoes

5 tablespoon Balti paste (8pp)

300 millilitres water

Fry light

Spray a large saucepan or wok with fry light and fry the chicken until browned but still pink in the middle.

Add the vegetables and continue to cook for 5 minutes.

Add the paste and cook a further 3-4 minutes.

Add the can of chopped tomatoes, and the water, and simmer for 20 minutes.

Serve with chips or rice.

Chicken Balti

serves 4 - points per serving 4

low fat spray
4 medium, skinless chicken breasts, cubed
6 small new potatoes, quartered
1 medium onion, chopped finely
4 garlic cloves, crushed
piece of fresh root ginger, chopped finely
400g can chopped tomatoes
300ml chicken stock
2 tablespoons balti curry paste
1 bunch fresh coriander, chopped
salt & black pepper

Heat a pan & spray with the low fat spray, then stir fry the chicken for 4 minutes until golden round the edges & white all over. Add the potatoes, onion, garlic & ginger & fry for a further 4 minutes until turning golden. Add the tomatoes, stock & curry paste & bring to the boil. Simmer gently for 20 minutes until the chicken is tender & cooked through & the sauce thickened. Stir in the coriander, adjust the seasoning if necessary & serve with rice remembering to add the extra points.