In a wok, or a large frying pan, heat 1 tsp oil on a high heat.

Once it's starting to smoke, add the red pepper, green pepper and the onion that’s in the large chunks. Fry for 1-2 minutes until the peppers start to get some charring occurring. Remove from the pan and set aside.

Heat another 1 tsp of oil. Once it’s hot add the chicken and fry for a few minutes until it's turning brown on the outside. You don't need to cook it fully through at this stage, just get some nice colour on it so no pink bits remain. Remove from the pan and set aside

Reduce the heat to about medium/high and add the final 1 tsp of oil. Add the second onion (the finely chopped one) and fry for a few minutes until softened.

Once the onion is cooked, add the garlic and ginger and fry for a further 30 seconds. Then add the paprika and curry powder and fry for a further 30 seconds.

Add the charred onions and peppers back to the pan along with the cooked chicken, chopped tomatoes, mango chutney and Worcestershire sauce.

Reduce the heat to medium/low cover and simmer for about 10 minutes.

After 10 minutes, remove the lid and add the coriander. Simmer for a further 5 minutes with the lid off to allow the dopiaza to thicken.

Serve and garnish with more coriander.