A traditional medium-heat Balti curry using diced chicken thighs for a richer flavoured dish, great for all the family served wtih long grain rice.
- 1 Heat the oil in a large frying pan and fry the onion and chicken for 5 minutes, until browned. Add the Curry Spices and fry for a further minute.
- 2 Stir in the pepper and tomatoes and cook for 3 minutes. Add the flour and blend in the water, stirring. Add the remaining ingredients and bring to the boil.
- 3 Simmer for 10 minutes. Season well with Salt to taste and serve with long grain rice.