450g skinless, boneless chicken breasts, cut into bite-sized pieces

1 tbsp lime juice

1 tsp paprika

¼ tsp hot chili powder

1½ tbsp sunflower or groundnut oil

1 cinnamon stick

3 cardamom pods, split

1 small to medium red chili

½ tsp cumin seed

1 medium carrot, coarsely grated

1 stalk celery, very finely chopped

2½ cm-piece ginger, grated

½ tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

250ml organic passata

1 red pepper, deseeded, cut into small chunks

1 medium tomato, chopped

85g baby spinach leaves

handful fresh cilantro, chopped

basmati rice, to serve


Put the chicken in a medium bowl. Mix in the lime juice, paprika, chili powder and a grinding of black pepper , then leave to marinate for at least 15 mins, preferably a bit longer.

Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chili and cumin seeds, and stir-fry briefly just to colour and release their fragrance.

Stir in the carrot, celery and ginger and fry over a medium-high heat for 3-4 mins. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw.

Mix the turmeric, cumin and ground coriander together. Tip into the pan, lower the heat to medium and cook for 2 mins.

Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.

Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water.

Remove the cinnamon stick, chili and cardamom pods, if you wish, before serving. Scatter with fresh cilantro and serve with basmati rice, if you like.

Recipe adapted from: Good Food

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