Instructions

1. Heat the oil in a large karahi or wok over a high heat. Add the mustard seeds and when they begin to crackle in the hot oil, add the cumin seeds followed immediately by the sliced onions.
2. Allow the onions to fry for about 7 minutes, stirring often until they are soft and turning a light golden brown. Pour in the chicken and fry for a few minutes or until the exterior is turning white. Then add all the ground spices and stir well to combine.
3. Add the halved tomatoes and chopped chillies and cover the pan. Reduce the heat to low and simmer gently for 8 minutes.
4. Lift the lid. You will find that the skin from the tomatoes is beginning to peel off. Peel the skin and remove it when it is easy to do so. You could use tongs to do this as it’s easier than using your hands. You might need to cook a little longer to remove all the skin, smashing the tomatoes into the oil as you do.
5. Add about 1 tsp salt and stir it in. Cover the pan and continue cooking over a low to medium low for about 8 minutes. Lift the lid again and stir in the bell peppers and red onion. Continue simmering over a medium high heat until the sauce has reduced down to your liking and the bell peppers and onion are just cooked through.
6. Add the cherry tomatoes to cook though lightly just before serving. Season with salt to taste and garnish with the julienned ginger and chopped coriander (cilantro).