Heat the oil in a saucepan then add the onion, garlic and chilli and fry for 4 minutes.
Add the curry powder or paste, salt and tomato puree. Stir for 30 seconds then add the chicken and sear for 3 minutes before adding 125 ml water. Stir then add the ginger and green pepper and simmer for 6 minutes. Serve with naan or chapatis.