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Place the chicken breasts between sheets Of cing film and flatten with a rolling pin. Remove the cling fim, cut the chicken into thin strips and set aside.
Spray a large frying pan with low calorie cooking spray, place over a medium heat, add the cumin seeds and stir-fry for 1-2 minutes. Add the onion, peppers, garlic and ginger and fry for a further 6-8 minutes.
Add the curry powder, chilli powder, ground cumin and coriander. Season well and fry for 1-2 minutes.
Throw in the chicken, increase the heat high and stir-fry for 4-5 minutes. Stir in the tomatoes and chopped coriander along with 100ml of water. Cover, reduce the heat to low and cook gently for about 15 minutes or until the chicken is tender. Remove
from the heat, adjust the seasoning to taste and serve immediately with a bowl of yogurt and chopped cucumber.