Finely chop the onion ginger in a food processor or with a large knife. Heat the oil in a medium saucepan, add the chicken and fry for 5 minutes, stirring until lightly browned. Stir in the chopped onion mix and fry for 2-3 minutes until softened.
Stir in the spices and chilli and cook for 1 minute, mix in the tomatoes and stock. Bring to the boil, then cover and simmer for 30 minutes, stirring occasionally.
tear the coriander into pieces, add to the balti and cook for 1 minute, then spoon into bowls. Garnishing with the toasted almonds, serve with rice and naan bread.
For chicken balti with mushrooms and spinach, omit the seeds, cardamom cloves turmeric and dried chillies and stir in 2 tablespoons medium hot balti curry paste instead. Mix in 125gm sliced cup mushrooms and cook as above. Stir in 150gm baby leaf spinach along with the coriander at end and cook until the spinach has just wilted.