Recipe for Birmingham Balti?!

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Ingredients
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curry Sauce shopping list
3 tablespoons vegetable oil or ghee (clarified butter) shopping list
1 medium onion - finely chopped shopping list
4 cloves garlic - peeled and sliced shopping list
1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic) shopping list
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped shopping list
Half teaspoon turmeric powder shopping list
Half teaspoon ground cumin seed shopping list
Half teaspoon ground coriander seed shopping list
Half teaspoon Fenugreek leaves shopping list
Main Dish shopping list
2 tablespoon vegetable oil or ghee (clarified butter) shopping list
1 red and 1 green sweet (bell) pepper - cut into half-inch squares (well, sort of) shopping list
1 medium onion cut into biggish pieces shopping list
red and green chillies - deseeded and veined then coarsely chopped. The quantity and variety if chillies is up to you. But, as a guide, I would use 3 red and 3 green fleshy chillies for a medium heat. You can always add some chilli powder half way through the cooking if it's not hot enough shopping list
1 teaspoon whole cumin seeds shopping list
4 chicken breasts, skinned and cut into bite-sized pieces shopping list
1 teaspoon good paprika shopping list
1 teaspoon turmeric shopping list
half teaspoon ground cinnamon shopping list
A whole batch of the Base curry Sauce shopping list
1 teaspoon concentrated tomato purée shopping list
salt to taste shopping list
1 teaspoon garam masala shopping list
Half Teaspoon salt shopping list
Half teaspoon sugar shopping list
Half Teaspoon black pepper shopping list
Half Teaspoon Chilli Powder shopping list
5 tablespoons plain passata (smooth, thick, sieved tomatoes) or 1 tablespoon concentrated tomato purée mixed with 4 tablespoons water. shopping list

hope this helps