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1
Coat the chicken pieces with the coriander, cumin and turmeric mix, then leave to marinate in the fridge while making the sauce.
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2
Take half of the onion and chop it roughly. Heat 1 tblsp of the oil in a saucepan and fry the onion, garlic and green chilli, until browned - about 5 to 10 minutes.
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3
Add the water to the onion mixture and simmer for around 15 minutes. Add more water if it begins to dry out.
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4
While the onion mixture is simmering, heat a splash of oil in a wok or fry-pan and gently fry the coriander, cumin and turmeric for about a minute. Add the tin of tomatoes to this mixture and simmer for 10 minutes.
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5
After 10 minutes, mash the tomato mixture and add it to the onion mixture in the saucepan. Stir and then simmer for a further 20 minutes.
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6
Slice the other half of the onion into thin strips and then in a wok (wipe out the one used to make the tomato mixture if you like) heat 1 tblsp of oil and fry the marinated chicken, stirring continuously.
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7
When the chicken is sealed after a few minutes, add the sliced onion, the red pepper and chillis (if using). Stir this until the onions and peppers soften and the chicken is cooked.
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8
Add the sauce to the chicken and peppers and simmer for around 10 to 20 minutes.
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9
Just before serving, stir in the garam masala and chopped coriander leaves and then serve with basmati rice and/or naan bread.
