Chicken balti with mango, lentils and naan

  • 15 mins to prepare. 30 mins to cook.
  • Serves 4
The tantalising flavours of the spices, with the sweet mango complement the chicken perfectly.


  • 75 g red lentils
  • 1 leek
  • 4 chillies, finely chopped
  • 4 curry leaves
  • 1 tbsp of olive oil
  • 1 tsp of mustard seeds
  • 1 mango
  • 2 tomatoes
  • ½ tsp of chilli powder
  • 1 tsp of coriander, ground
  • 450g chicken breast, boned, skinned & cubed
  • 2 tbsp of coriander, fresh, chopped

Each serving contains

  • Calories 300 15%
  • Sugar 7.8g 9%
  • Fat 10g 14%
  • Saturates 2.3g 12%
  • Salt 0.3g 5%

of your guideline daily amount


Place the lentils in a saucepan and add enough water to just cover. Bring to a boil and simmer for about 10 minutes, until soft but not mushy. Drain and set aside.

Heat the oil in a large non-stick frying pan. Add the finely sliced leek, chilli, curry leaves and mustard seeds and cook over a medium heat for 4-5 minutes.

Add the diced mango and tomatoes, ground coriander and chicken and fry for 8 - 10 minutes.

Add the cooked lentils and cook for a further 2 minutes or until the chicken is cooked through.

Garnish with fresh coriander before serving. Basmati rice or naan bread would be good accompaniments.

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