Fancy cooking up a spicy treat? Here's a traditional Chicken Balti from our Mum's recipe book.

Ingredients

6 tbsp of vegetable oil
3 fresh chillies
4 cloves of garlic
2 cubed cm of ginger
1 tsp of salt
1 heaped tsp of chilli powder
1 heaped tsp of cumin/ zera powder
1 heaped tsp of crushed fenugreek leaves
1/2 tsp of turmeric
2 tsp of ground coriander
2 whole cardamon pods
6 cloves1 cinnamon stick
2 bay leaves
2 tsp of whole cumin/zera
1 large onion roughly chopped
3 green chillies chopped
2 medium fresh tomatoes sliced
345g washed chicken breasts cut into cubes
3 tbsp of fresh coriander

For the rice

270g of rice soaked in water to clean
1 tbsp of salt

Finely chop the garlic and ginger and mix together with a little water
Put the rice in a bowl of cold, clean water to soak
Put the oil in the pan and add the cloves, cinnamon and bayleaves
When the oil is hot, add the onions, garlic and ginger and coat in the oil
Add the salt to the onions and stir 
Once the onions have browned, add the fenugreek leaves and the whole zera and stir into the pan
Add the sliced tomatoes and press into the onion mix to release the juice
Wait for the tomatoes to cook down  (this is now the base of a good curry)
When the onions are soft add the chilli, turmeric and cumin/zera powder and stir into the onions and tomatoes
Add the chicken cubes and stir to ensure that the chicken is evenly cooked
Add the ground coriander
Pour in a cup of cold water to help create a sauce
Bring a separate pan of water to the boil for the rice and add the salt
Chop the green chilli and add to the pan along with 2 tbsp of fresh coriander
Stir into the curry
Cover and leave to simmer for five minutes
Rinse the rice 
Bring a pan of water to boil
Once the water reach boiling point, add the rice
Cook for eight to ten minutes or when cooked 
Drain the rice in a large sieve and transfer to a serving dish
Sprinkle with fresh coriander and serve