Add onions, chicken, salt, cardimond, panch phoran and oil in a pan. Let cook untill softened with lid closed.

Add mixed curry powder and the ginger garlic paste. Let cook some more - about 6-7 mins with lid closed.

Add peppers on top and close lid to let sweat.

Mix in the peppers and let cook further 5 mins with lid closed.

When you see the water reducing add the canned tomatoes. Let cook for 2 mins with lid closed. Then check salt.

Boil kettle and add the water up until the chicken is nearly fully covered. Not too much water!

Let cook with lid off untill peppers are done or for another 3-4 mins.

Enjoy!