Cooking your own curries from scratch has got to be one of the most satisfying things ever. I was always put off by the seemingly long list of ingredients, but once you've bought them they last for ages and enables you to create some great combinations of tastes. I can assure you shop bought curries or jarred sauces will pale in comparison! I am always surprised at how chemically supermarket curries taste and smell. With this, you know what you're getting, minus all the preservatives. As for takeaway curries, as delicious as they are they always leave me with the guilt - I'm not saying this is guilt-free, but its got to be better than the metallic dishes lined with grease you get on a Friday night!This Balti Chicken Passanda is delicious - creamy and fragrant but with a punchy after taste from the chillis. Make sure you marinate your chicken well in advance and it's super easy from there. 
You will need (for 4 people)4 tbsp Greek yogurt1/2 tsp cumin seeds4 cardamom pods6 whole black peppercorns2 tsp garam masalaCinnamon stick1 tbsp ground almonds1 tsp garlic pulp1 tsp ginger pulp1 tsp chilli powder1 tsp salt700g chicken (we use filleted thighs)5 tbsp corn oil2 medium onions, diced3 green chillies, choppedHandful coriander, chopped120ml single cream1. Mix yogurt, cumin seeds, cardamoms, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chilli powder and salt in a bowl and add the chicken. Leave to marinade for a long as possible - a minimum of two hours. 2. Heat oil in a pan and fry the onions for 2-3 minutes. Add the chicken mixture and stir until well blended. Cook for about 15 minutes (if using filleted thighs like us, a little longer) until the sauce thickens and the chicken is cooked through.3. Add the green chillies and most of the coriander, and pour in the cream. Bring to the boil and serve with more coriander. I always fish out the cardamom pods and peppercorns so no-one gets a nasty surprise mid-bite.It really is that simple - enjoy!
