Chicken and potato balti is a wonderfully comforting curry, full of rich spices, tender chicken and soft, flavour‑soaked potatoes. It’s hearty, vibrant and surprisingly easy to make at home — the perfect dish for a cosy night in when you’re craving something warming and satisfying. If you love a good curry night, this homemade version is a brilliant fakeaway.

The chicken stays juicy, the potatoes soak up all those bold balti spices, and the sauce is packed with flavour. Serve with rice or naan and you’ve got a takeaway favourite made fresher and faster in your own kitchen.

Serving suggestions for chicken and potato balti

• Steamed basmati rice or fluffy pilau rice
• Warm naan breads or chapatis
• Crispy chips, chunky wedges or little roast potatoes
• Creamy mashed potatoes for a cosy, comforting side
• Roasted cauliflower or cauliflower bhaji
• Steamed greens such as broccoli, cabbage or green beans
• Saag aloo
• A simple cucumber raita to cool the spices
• Fresh kachumber salad (tomato, cucumber, red onion)
• Mango chutney or lime pickle for a tangy contrast

Chicken and potato balti

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Cook Time 1 hour hr

Course Dinner

Cuisine Indian

Servings 4 People

Ingredients

  

• 4 chicken breasts, cut into bite size chunks
• 1 tbsp vegetable oil
• 2 large onions, chopped
• 2 garlic cloves, crushed
• 1 tsp ginger paste
• 1 fat red chilli, deseeded and chopped
• 60 ml balti curry paste
• 400 g can tinned tomatoes
• 400 g peeled potatoes, cut into chunks
• 450 ml water
• 2 bay leaves
• 1 tsp salt
• 1 tsp caster sugar
• large handful of fresh spinach leaves, chopped

Instructions

 

• Heat the oil in a saucepan and fry the chicken until lightly browned all over. Remove from the heat and set aside. You may need to do this in batches.
• In the same pan, add the onions and cook over a medium heat for about 6 mins until they’re softened, stirring regularly. Turn down the heat and add the garlic, ginger, chilli, curry paste and tinned tomatoes, stirring frequently.
• Remove from the heat and blend until you have a smooth paste.
• Pour the mixture into an oven proof casserole dish, return the chicken, potatoes, water (see tip below), bay leaves, salt and sugar. Bring the sauce to a boil and then reduce and simmer for 45 mins or until the chicken is cooked through and the sauce has thickened.
• In the meantime, cook the rice according to the packets instructions.
• Just before dishing up, stir in the spinach and serve with rice and plain naan.