In a heavy based pan heat up the cooking oil

Add the cumin seeds, aniseed, bay leaf, cardamom, cinnamon stick and garam masala to the oil and fry for 1 minute.

Then add the garlic and ginger and green chillies and fry until garlic ginger is golden brown.

Add the chicken and fry until golden brown.

Add the sliced onions and cook until onion is golden brown (approx 10 min on medium heat). Add salt to soften the onions.

Add the rest of the spices and cook until the oil separates from the masala mixture (approx 10 min)

Add the can of plum tomatoes and cook for further 5 min or until sauce thickens

If you want the sauce slightly looser add the boiling water (this is optional)

Add the green peppers and cook for further 5 min.

Garnish the curry with the fresh coriander, and switch off the heat. Serve with boiled rice or naan bread. Enjoy