Get a wide pan over a medium-high heat and add the oil. Once hot, add the cumin seeds and let them crackle and perfume the oil for a few seconds.

Add the sliced onions with a good pinch of salt and cook until soft, lightly golden, and just starting to caramelise.

Stir in the garlic, ginger and green chillies and cook for a minute until the raw smell disappears.

Push everything to the side then add the ground coriander, cumin, turmeric and chilli powder directly into the oil and stir constantly for 30 seconds so the spices bloom but don’t burn.

Add the tomato purée and cook it out properly. You’re looking for it to darken slightly. Add a splash of water if it catches.

Now add your chopped fresh tomatoes and leave them to breakdown completely until you get a thick masala and start to see the oil separating from the sauce.

Add the chicken and turn it through the masala so every piece is coated. Cook for a few minutes until the chicken firms up and takes on colour.

Add the remaining water, bring to a simmer and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.

Once the curry is nearly done, add the peppers. The peppers should stay vibrant with a bit of bite. Cook for 5-10 minutes.

Finish with the garam masala, taste for salt, and add a squeeze of lime if you want a bit of lift. Scatter over fresh coriander and serve immediately.