Heat 1 tbsp of oil in a non-stick pan or wok over high heat. Add the chicken, season with a little salt, and brown it for 3–4 minutes until golden. Remove and set aside.

Add the remaining 1 tbsp of oil to the pan and reduce the heat to medium. Cook the sliced onions and pepper fry for around 5 minutes until soft. Stir in the garlic and ginger paste and cook for 1–2 minutes until fragrant. Then add cumin, ground coriander, paprika, turmeric, salt, bay leaf and cinnamon stick. Cook for another minute. If you do want some heat, add in some chilli powder at this stage too.

Mix in the chopped tomatoes, water and fresh coriander and return the chicken to the pan and stir to coat.

Simmer, uncovered on a high heat for 10–12 minutes until the chicken is cooked through and tender and the sauce has really thickened.

Serve and garnish with fresh coriander.