• 1 tbsp olive oil
  • 1 red chilli, washed, deseeded and chopped
  • 1 onion, sliced
  • 2 cubes frozen ginger
  • 31g fresh coriander, washed and chopped, reserving a few sprigs to garnish
  • 1½ tbsp balti paste
  • 400g chicken breast fillet pieces, cut into chunks
  • 390g chopped tomatoes
  • 2 x 560g tins peeled new potatoes in water, drained and halved
  • 8 cubes frozen chopped spinach
  • 50g low-fat natural yogurt, to serve
  • 2 flamebaked plain naan, halved


  1. 1

    Heat the oil in a large, lidded non-stick saucepan. Add half the chopped chilli to the pan along with the onion, ginger, chopped coriander and balti paste. Cook over a medium heat, stirring, for 4-5 minutes until the onion is soft and starting to turn golden.

  2. 2

    Add the chicken chunks and stir-fry until browned, then add the chopped tomatoes, potatoes and 100ml water. Season with plenty of freshly ground black pepper and simmer, uncovered, for 10 minutes.

  3. 3

    Add the frozen spinach cubes to the pan, then cover and heat through for 5 minutes, stirring occasionally. Simmer uncovered for a further 5 minutes until the chicken is cooked through with no pink colour remaining and the sauce has thickened.

  4. 4

    Divide between 4 bowls and garnish with the reserved coriander sprigs and remaining chilli. Serve with a dollop of the yogurt and the halved naan bread on the side.

Nutritional Details

Each serving provides
  • Energy 2646kj 632kcal 32%
  • Fat 10.8g 15%
  • Saturates 1.7g 9%
  • Sugars 11.5g 13%
  • Salt 3.2g 53%

% of the Reference Intakes

Typical values per 100g: Energy 339kj/81kcal

Each serving provides

77.6g carbohydrate 15.6g fibre 48.4g protein

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