Chicken Balti

Instructions

1. Cut the chicken into bite-sized pieces. Heat oil in a steel balti dish or wok over very high heat. The high heat and wok-cooking technique are essential to a true balti.
2. Add the cardamom pods and let them sizzle for 30 seconds. Add the finely sliced onion and stir-fry for 8 minutes until golden brown.
3. Add the grated ginger and crushed garlic. Stir-fry for 2 minutes.
4. Add the balti spice mix. Fry for 1 minute until fragrant.
5. Add the chicken pieces and cook on high heat for 6 minutes, tossing regularly, until the chicken is sealed on all sides.
6. Add the chopped tomatoes and diced capsicum. Cook on high heat, stirring frequently, for 15 minutes until the sauce has reduced and the oil begins to separate.
7. Taste, adjust seasoning and add a squeeze of lemon. Scatter with fresh coriander. Serve in the balti dish itself with naan bread — never with rice (the true Birmingham way).

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