Chicken balti with mango, lentils and naan

The tantalising flavours of the spices, with the sweet mango complement the chicken perfectly.

Preparation time: 10 mins
Cooking time: 20 mins
Number of servings: 4

Nutrition information per serving:

Calories: 300
Sugar: 7.8g
Fat: 10g
Saturates: g
Salt: 2.3g


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


1. 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.

2. 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.

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

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

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

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