A sweet tasting Chicken Curry Balti that’s really simple and quick to make. With a really creamy sauce thanks to the Crème Fraiche.
Curry doesn’t have to be fattening so like this recipe if you hate the thought of using gee!
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Ingredients (Serves 3-4 | Prep time: 5m Cooking time: 25m | 377 calories & 9.5g fat p/serving)
500g Chicken Breasts
x1 Large Onion
Sugar (x2 tbsp)
Garlic (x2 cloves)
Oil (to fry)
Garam Masala (x1 tsp)
Fenugreek (x1 tsp)
Crème Fraiche (200ml)
Cherry Tomatoes (200g)
Bay Leaf (x1)
Star Anise (x1)
Chicken Stock Cube (x1)
Fresh Mint (handful)
Fresh Coriander (handful)
Curry Powder (1 tbsp)
Vinegar
Video Rating: 4 / 5
It’s pronounced star aneese 🙂 btw dont listen to the guy who sent you the
recipe, he doesnt even know that you need to fry of spices lol
…a pretty darn good tasting curry.
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Looks amazing!! will defo give it a try!
Hahaha, omg you’re so sweet with all your all your comments. I just
subscribed. Good work
Wow .. This is what British people has done to a good recipe. All 100,000
Desi Gods should rescue them. Im really sorry, please put a world balti
inspired …
Hi, the sauce is Crème Fraiche which is generally lower in fat than cream.
For a really low fat alternative, try swapping for low fat natural yoghurt
(you can get this at 0.1% fat from Sainsbury’s).
I can do this with shrimp too, looks delicious!
Great video, always look forward to your recipes!
Where have you been darling?
Bloddyhell What the hell did you just cook? No really it was Awfull!
Ok; you really took on board my suggestions for spices:-) Looks pretty
bloody good when it hits the plate and I’m sure it tastes good, too. Fresh
mint and coriander will surely elevate a dish like that. You might like to
try a tbsp dried fenugreek leaves instead of ground, quite different, quite
pungent and savoury. Once you’ve got them, they basically keep forever btw.
You might also like to try cooking without stock cubes; read the label:-
there is not much “stock” about them…..
Busy making videos of course, sorry for my absence! Have some Diamond
Jubilee themed recipes coming up too!
seriously, what the hell was that?
Did you not like the taste?
…..just salt plus god knows what. I found that they somehow cheapened the
flavour of my cookery and gave up on them long ago. Certainly, you won’t
need one for a highly flavoured dish like this one. The idea of vinegar
with a curry paste is as a preserving agent (unless you’re making vindaloo
for example); here you don’t need it as it’s being used immediately. I
sincerely hope I don’t sound condescending, cuz i don’t mean to;-)