Birmingham-Style Chicken Balti with Green Pepper

What you need

• 600 g (1 1/4 lb) boneless chicken thighs, skinless, cut into bite-size pieces
• 3 tbsp neutral oil
• 1 piece cinnamon stick, about 5 cm (2 in)
• 4 green cardamom pods, lightly crushed
• 2 onions, 1 finely chopped, 1 cut into chunks
• 3 cloves garlic, grated
• 2 cm ginger, grated
• 2 green chillies, finely chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chilli powder
• 1/2 tsp ground turmeric
• 1 tbsp tomato paste
• 400 g (14 oz) chopped tomatoes, 1 can
• 150 ml (2/3 cup) chicken stock, or water
• 1 tsp salt
• 1 green bell pepper, cut into chunks
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves, kasuri methi, crumbled
• 1 handful fresh coriander leaves, chopped

Method

Restated from the original video

1. 1

   Heat the oil in a balti pan, wok or wide frying pan over medium-high heat. Add the cinnamon and cardamom and let them sizzle for 30 seconds.

2. 2

   Add the chopped onion and fry, stirring, until deep golden, 8-10 min.

3. 3

   Stir in the garlic, ginger and green chillies and fry for 1 min.

4. 4

   Add the ground coriander, cumin, paprika, chilli powder and turmeric with a splash of water and cook, stirring, for 1 min so the spices lose their raw edge.

5. 5

   Add the tomato paste, tomatoes, stock and salt and bubble hard until the sauce thickens, 5 min.

6. 6

   Turn the heat up, add the chicken and stir-fry for 3-4 min until the pieces turn white on the outside.

7. 7

   Add the onion chunks and pepper and cook over high heat, stirring often, until the chicken is cooked through with no pink inside and the pepper is just tender, 8-10 min.

8. 8

   Stir in the garam masala and fenugreek and cook for 1 min more. Taste for salt.

9. 9

   Scatter over the coriander leaves and serve sizzling in the pan with naan.

Imported from pinchofnom.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.