Cut the chicken into bite sized pieces. Pop it into a bowl then add 1 tbsp of curry powder and stir to coat.

Heat some oil in a large frying pan over a medium to high heat. Cook the chicken for a few minutes until it’s browned all over.

Add the red onion, red pepper and green pepper and cook for a few minutes until it softens.

Chuck in the garlic and ginger and cook for 30 seconds, then add the tomato purée and the remaining 2 tbsp of curry powder. Cook for another minute.

Pour in the tin of chopped tomatoes and the chicken stock, stir well then simmer for about 10 minutes, or until it thickens.

Stir through the chopped coriander and taste for seasoning, then dish it up with rice and enjoy.