Balti Chicken       Serves 4-6
2-3 lbs of skinned chicken pieces
2 large onions sliced
3 sliced ripe tomatoes or a tin of tomatoes
1 tsp cardamom seeds
1 tsp crushed peppercorns
1 tsp cumin seeds
1 inch ginger diced
3 cloves garlic
1 tsp garam masala (or mild curry powder)
1 tsp chilli powder
1 small tub natural yoghurt
1 red and one green chilli (leaving the seeds in makes it hotter)
cup fresh coriander leaves
Juice of lemon
1 dsp vegetable or corn oil
Heat the oil in a Karahi (an Indian Wok) or a heavy pan. Add the onions and cook on a medium heat for 3-5 mins until cooked. Add the tomatoes and stir. Lower the heat and add the spices, ginger and garlic. Mix well for 3 mins then add the chicken pieces. Mix well with the spices and fry gently for 7-10 mins. Making sure the sauce is not steaming first, add the chillies and then the yoghurt, a spoon at a time and mix well. Cover and cook for 15 mins. Check from time to time to ensure it does not start boiling, if it does add a little water and mix well. Just before serving, add the lemon juice and coriander leaves and mix well.
Serve with rice and/or bread.