Chicken Balti

Method

1. Cut the chicken into bite-sized pieces and marinate in the yogurt and balti spice for 20 minutes to allow the flavours to penetrate the meat.
2. Dice the tomatoes and roughly chop the coriander, setting both aside while you prepare the balti base.
3. Heat a balti pan or wok over high heat and add the marinated chicken pieces, cooking them for 8-10 minutes, turning frequently until sealed and lightly browned on all sides.
4. Add the diced tomatoes to the pan and stir-fry everything together over medium-high heat for 20-25 minutes, allowing the sauce to reduce and thicken around the chicken.
5. Continue cooking for a further 5 minutes, stirring constantly, until the balti sauce has darkened and the chicken is fully cooked through with no pink remaining.
6. Remove from the heat and finish by stirring through the fresh coriander before serving directly from the pan.