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 & Potato Balti

• Steamed Basmati Rice Light, fluffy grains that soak up the bold balti sauce
• Pilau Rice Aromatic, lightly spiced rice that complements the curry beautifully
• Warm Naan or Chapatis Perfect for scooping up the rich, flavourful sauce
• Crispy Chips or Chunky Wedges A classic curry‑house pairing that adds comfort and crunch
• Creamy Mashed Potatoes Soft, buttery mash that works surprisingly well with the spicy sauce
• Roasted Cauliflower or Cauliflower Bhaji Savoury, lightly spiced veg that echo the balti flavours
• Steamed Greens (Broccoli, Cabbage, Green Beans) Clean, simple sides that brighten the plate
• Cucumber Raita Cool, refreshing yogurt that balances the heat
• Fresh Kachumber Salad Tomato, cucumber and red onion for a crisp, zesty contrast
• Mango Chutney or Lime Pickle Sweet or tangy additions that lift the spices
• Peas or Pea & Sweetcorn Mix A simple, colourful side that adds freshness
• Garlic‑Roasted Mushrooms Savoury depth that pairs well with the bold sauce
• Warm Buttered Ciabatta Soft bread ideal for mopping up every drop of the curry

Variations: Chicken & Potato Balti

• Chicken & Spinach Balti — wilt spinach into the sauce for colour, nutrients and a soft, silky texture.
• Chicken & Chickpea Balti — add chickpeas for extra body and a protein‑rich, curry‑house style twist.
• Chicken & Cauliflower Balti — include cauliflower florets for a classic veg addition that absorbs the spices beautifully.
• Chicken & Sweet Potato Balti — swap potatoes for sweet potatoes for sweetness that balances the heat.
• Chicken & Pepper Balti — add extra peppers for colour and gentle sweetness.
• Chicken & Mushroom Balti — stir in mushrooms for earthy depth and extra savoury flavour.
• Chicken & Tomato‑Rich Balti — increase chopped tomatoes for a brighter, tangier sauce.
• Chicken & Lentil Balti — add red lentils for thickness and a comforting, dhal‑like richness.
• Chicken & Coconut Balti — add a splash of coconut milk for a creamier, slightly sweeter finish.
• Chicken & Green Bean Balti — stir in green beans for freshness and a bit of crunch.
• Chicken & Courgette Balti — add sliced courgette for a light, summery twist.
• Chicken & Paneer Balti — add paneer cubes for a vegetarian‑leaning, protein‑rich variation.
• Chicken & Cashew Balti — blend soaked cashews into the sauce for natural creaminess and nutty depth.
• Spicy Chicken & Potato Balti — increase chilli powder or add fresh chillies for a hotter, more vibrant curry.
• Chicken & Herb Balti — finish with fresh coriander for brightness that lifts the warm spices

Chicken and potato balti

Tender chicken and soft potatoes coated in a rich, spiced balti sauce, with bright colours and a glossy finish creating a bold, comforting homemade curry.

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Cook Time 1 hour hr

Course Dinner

Cuisine Indian

Servings 4 People

Equipment

• Large lidded saucepan

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.