Dinner · Indian

Chicken balti with peppers

A warming, lightly spiced curry built on tomatoes, sweet peppers and tender chicken. It comes together in one pan and keeps well for the next day.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

£2.03a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

4 portions1 portion

Put a large non-stick frying pan on the hob, turn it up to high and pour in the olive oil. Give the chicken 3 minutes to brown on the outside, leaving the middle underdone as it will finish in the sauce. Set it aside on a plate, juices and all.
Now turn the hob right down. Stir the onion often as it fries gently for 2 minutes in the same pan.
Add the ginger and garlic along with the garam masala, smoked paprika, ground coriander, cumin and chilli flakes. Stir for 1 minute, until the spices smell fragrant.
Mix the water, chopped tomatoes, green pepper and red pepper into the pan and season with salt and black pepper. Raise the heat until the sauce boils, then turn it back down and let the sauce bubble gently for 10 minutes.
Put the chicken back with its juices and keep it cooking for another 10 minutes, with the heat low. If the sauce starts to look dry, splash in a little water.
Cook the basmati rice while the curry finishes: follow the packet timings, then drain it.
Lift the pan off the heat, then stir the fresh coriander through. Serve the curry on a bed of rice.