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    Chicken and Vegetable Balti

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    Chicken and Vegetable Balti

    After all that rich festive food, revive your tastebuds with a spicy curry. Serve this hearty recipe on a bed of steamed rice to soak up the wonderful juices.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 500g fresh chicken breast fillets
    • 1 tbsp sunflower oil
    • 540g jar Patak's Balti Sauce
    • 410g can Waitrose Chick Peas, drained and rinsed
    • 300g pack Waitrose Cauliflower & Broccoli Florets, cut into bite-sized pieces
    • ½ pack fresh coriander, roughly chopped
    • Waitrose Natural Bio Fat Free Yogurt


    1. Cut the chicken into 2cm chunks. Heat the oil in a large pan, add the chicken and fry for about 5 minutes, stirring occasionally, until lightly coloured.
    2. Pour in the sauce, then half-fill the jar with cold water and add to the pan. Bring to the boil, cover and simmer for 5 minutes, then stir in the chick peas and vegetables and return to the boil.
    3. Cover again and simmer for a further 12-15 minutes until the chicken is thoroughly cooked, when the juices run clear and there is no pink meat, and the vegetables are tender. Sprinkle with coriander and serve on a bed of steamed rice with the yogurt spooned over.

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    Cook's tips

    This is a great recipe for using up leftover turkey. Simmer the sauce until the vegetables are tender, then add diced turkey and heat through until piping hot.


    Average user rating

    3 stars