Stir Fry Chicken Balti recipe

This recipe takes a fair amount of time, but the end result is really worth it. You can make this curry sauce ahead and freeze it, or you can make it fresh when it comes to making the Balti.


Curry Sauce:
3 tbsp. vegetable oil
1 onion
4 garlic cloves
Thumb-sized piece of root ginger
2 green chillies
1 tsp. tomato puree
½ tsp. turmeric powder
½ tsp. cumin seed
½ tsp. coriander seed
3 tbsp. vegetable oil
2 green peppers
1 red pepper
2 onions
2 green chillies
1 red chilli
4 chicken breasts
1 tsp. garam masala
1 tsp. cumin seeds
1 tsp. tomato puree
1 ½ paprika powder
1 ½ turmeric powder
Pinch of ground cinnamon
Pinch of salt


  1. Prepare the curry sauce by chopping the onion and finely chopping the ginger, chillies, and garlic cloves. Heat the oil in a wok and add the onion, then the ginger, chillies and garlic. Cook the mixture for 15 minutes, then add the turmeric, cumin and coriander and cook for a further five minutes. Remove the sauce from the heat and then put it into a blender with the tomato puree and 125ml cold water. Blend until smooth and then return to the heat when you’re ready to use it for half an hour, cooking slowly.

  2. For the Balti, deseed and remove the pith from the peppers and chop them into strips. Finely chop the chillies. Cut the onions into half-moons and cut the chicken breasts into chunks.

  3. Heat a bit of oil in the wok and add the peppers, stir frying until browned. Remove them from the pan and then add the chicken. Cook until browned and then remove from the pan.

  4. Add the rest of the oil and then stir fry the onions, chillies and cumin seeds, not allowing anything to brown. Finally, add the paprika, garam masala, turmeric and cinnamon, cook for another 30 seconds and then add the chicken back in.

  5. Add the curry sauce into the pan, along with the tomato puree and salt. Simmer for half an hour and add the peppers back in after 15 minutes.

  6. Serve hot with some steamed rice.

You could use prawns or pork in this Balti if you want to mix it up a little bit. This recipe will serve four people.

Recipe Details:

  • Author: Laura Young.
  • Published:

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