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Add the peppers and stir fry until they go a little brown at the edges. Remove the peppers from the wok and set aside
Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry until they are sealed and have turned white. Remove the chicken from the wok and set aside. You will need to stir fry the chicken in 2 or 3 batches otherwise it will just stew
Add the rest of the oil to the wok and heat through on a medium heat
Add the onion pieces, chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown
Add the paprika, turmeric and cinnamon on stir fry for 30 seconds
Return the chicken pieces to the wok along with the Basic Curry sauce, tomato purée and salt
Bring to a simmer then cook on a low heat for 30 minutes or until the chicken is cooked. Add a little hot water if the sauce gets too thick.
10 minutes from the end, stir the peppers and garam masala into the sauce.
Serve in heated individual balti pots. Garnish with chopped fresh coriander (cilantro)