Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours.

Add the onions and fry for a further 10 minutes.

Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated.

Blend the mixture until it becomes thick and velvety.

(The sauce can be made in advance, or in bulk, and frozen to quicken the total cooking time)

Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.

Add the sauce you prepared earlier, along with the chicken stock, cinnamon powder, cayenne pepper, white wine vinegar, sugar, red food colouring and salt to taste.

Give everything a good mix and add the chicken.

Simmer for 10 minutes and add the chopped coriander.

Simmer for another 20 minutes until the curry has reduced and serve with rice.