Chicken Balti^★

• 2 cloves garlic
• pinch chilli flakes
• 5cm fresh ginger
• 2 onions
• 1 green bell pepper
• 1 cinnamon stick
• 2 bay leaves
• 8 green cardamom pods
• 500g chicken, diced
• 1 tsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 cans chopped tomatoes
• 100g natural yoghurt , plus extra to serve
• ½ a bunch fresh coriander

Finely grate the garlic and ginger

Coarsely chop the onions and the green pepper

Add a couple of tbsps of oil to a large hot non-stick pan over medium heat and add the cinnamon, bay and cardamom.

Stir for 1 minute, then add the onions and the pepper

Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.

Add the chicken and turn up the heat.

Stir in the grated ginger and garlic and add the rest of the spices. Mix well.

Add the tomatoes and bring to the boil.

Simmer for 15 mins.

Add the yoghurt and simmer for a further 15 mins

Stir in some of the chopped coriander leaves.

Serve with naan, rice, a spoon of yoghurt and more chopped coriander leaves sprinkled on top.