Step 1

Add the diced chicken to a bowl and sprinkle over the marinade spices. Stir until the chicken is completely coated. Cover with cling film and pop in the fridge for 10 minutes.

Step 2

Spray a large frying pan with low calorie cooking spray and brown the chicken until sealed on all sides.

Step 3

Add the onions to the pan and continue to fry for 3 minutes until they begin to soften. Add the peppers and chilli and fry for a further 2 minutes.

Step 4

Once the peppers have begun to soften, add the chopped courgette, garlic, ginger and stir until fully combined.

Step 5

Pour in the chopped tomatoes, tomato puree and the water.

Step 6

Crumble the stock cube into the pan and sprinkle in the coriander, cumin and garam masala give the pan a good stir.

Step 7

Allow to bubble for 5 - 10 minutes until the vegetables are soft and the sauce is heated through. If the sauce looks a little thick then add some extra water.

Step 8

Stir through the chopped coriander and serve.