Creamy chicken balti curry

Creamy chicken balti curry


6 people made this

About this recipe: A very tasty curry with a little bit of a kick in it . . . more chilli, more kick . . . make it to your own requirements. Check my garlic naan recipe out for an accompaniment.


Serves: 6 

  • 1 tablespoon olive oil
  • 4 chicken breast fillets, diced
  • 3 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon balti powder
  • 2 cardamom pods
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander or bunch fresh coriander, chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 green chilli, chopped
  • 1 sprig fresh thyme (optional)
  • 1 small bunch parsley, chopped (optional)
  • 120ml cream sherry
  • 1 tin chopped tomatoes or 1/2 punnet cherry tomatoes, chopped
  • 450g natural yoghurt
  • 2 rounded dessertspoons tomato puree
  • 100ml double cream
  • 2 rounded dessertspoons caster sugar

Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

  1. Put olive oil in a large pan; add diced chicken breast, garlic, salt and pepper and lightly brown for about 5 minutes, making sure you do not burn the garlic.
  2. Add all spices, green chilli, and herbs if using to chicken and cook and stir for a further 2 minutes. Pour in cream sherry and simmer for 5 minutes.
  3. Add in tomatoes, natural yogurt , tomato puree and double cream.
  4. Pour in a little water and the sugar, stir well and bring to the boil. Turn down to simmer for around 50 minutes,stirring occasionally to ensure balti is not sticking.
  5. Ready to serve with rice or naan - check out my Garlic Naan recipe which is excellent with this. Enjoy!!


You can replace the sugar with 2 tablespoons mango chutney.


If you have no fresh herbs, the dry ones will be okay replacements.


If you don't like a hot curry, I suggest you don't go over a half chilli.

Serving suggestion

Here's my recipe for Garlic naan.

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