Put the tomato ketchup, tamarind paste and water into a large mixing bowl and blend together with a fork.
Step 2
Add the chilli powder, salt, sugar, ginger, garlic, coconut, sesame seeds, poppy seeds, ground cumin and ground coriander to the bowl and mix in.
Step 3
Add the chicken pieces to the bowl and stir until they are well coated with the spice mixture. Set aside.
Step 4
Heat the oil in a pre-heated wok or large frying pan. When it is hot, add the curry leaves, onion seeds, dried red chillies and fenugreek seeds and fry for about a minute.
Step 5
Lower the heat to medium and add the chicken pieces, together with the sauce, 2 or 3 pieces at a time. When all the chicken has been added to the wok, stir to mix well.
Step 6
Simmer gently for 12-15 minutes or until the chicken is thoroughly cooked through.
Step 7
Now add the cherry tomatoes, the fresh coriander and green chillies to the pan and serve immediately with rice and naan bread if you want to
First of all grind the garlic and ginger in either a pestle and mortar or a grinder with the salt until it is smooth.
Step 2
In a separate bowl add the garlic and ginger paste and then mix in the onion, carrot, sultanas, apricots, the spices, tomatoes, herbs, celery, lamb and olive oil - mix well.
Step 3
Now place all the mixture into a pan and cover and cook for 20mins.
Step 4
Whilst the lamb mixture is cooking, cook the rice.
Step 5
Once the lamb mixture is cooked after 20mins, add the cooked rice and adjust the seasoning. Preheat the oven to 180 deg
Step 6
Slice the tops off of each pepper so that the tops can be used as lids and decore and remove seeds etc from the peppers and then spoon in the lamb stuffing mixture into each pepper and place the lid on top.
Step 7
Place the peppers in an ovenproof dish and bake for 25 minutes then serve
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