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.
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.
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.
Simmer for 10 minutes. Season well with Salt to taste and serve with long grain rice.