I make no claims for the authenticity of this recipe but I believe that the name balti just means pan so it is a one pan dish. The beauty of making your own curries is to make them as mild or hot as you like. I don't mind a bit of spice but don't like it too hot so choose whatever curry powder you like most are syn free but check.
The spinach I use is fresh baby spinach but you can use frozen leaf spinach no need to defrost just add it near the end of cooking until it's defrosted in the sauce you might need to simmer a little longer to make sure the sauce is thicker. I use chicken thighs as I prefer the flavour for curries but if you prefer chicken breast then it's no problem to use that.
Chicken and spinach balti
800g chicken thighs or chicken breast (trimmed of fat and cut into bite size pieces)
1 large onion (sliced)
1 bag washed baby spinach
2 cloves garlic (crushed or use frozen)
1 thumb size piece of fresh ginger (grated or use frozen)
1 can chopped tomatoes
500ml chicken stock (from a stockpot or cube)
2 tbsp curry powder (mild, medium or hot)
low calorie spray oil
Spray a wok or large pan with the spray oil and add the onion sprinkle with a little salt and fry gently for a few minutes until starting to soften then add the garlic and ginger and continue to fry for a few minutes. Add the chicken and turn the heat up and keep moving the chicken around the pan to stop it sticking. When the chicken has started to brown after 10-15 minutes add the curry powder and fry for another minute or two (add a splash of water if it starts to stick.)
Add the tomatoes and stock bring to a boil then reduce the heat to a simmer and simmer for about 20-30 minutes until the sauce has reduced and is thicker. Add the bag of spinach and keep stirring it will wilt into the sauce. Taste for seasoning it might need more salt.
Serves 4 and is syn free