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To make the curry paste, coat the pan with oil. Add the onion and garlic and cook over a medium heat for 5 minutes until softened
Put the cooked onion and garlic in a blender with the rest of the curry paste ingredients and a pinch of salt and pepper and blend into a paste
Put the chicken in a bowl or bag with the curry paste, making sure to coat it well. Marinate it in the fridge for at least an hour
Once the chicken is marinated, add the chicken to a medium frying pan with the peppers and some oil. Sauté over a medium heat for 5 minutes, until the peppers have softened and the chicken has browned. Add the tomatoes and stock and simmer over a medium heat for 15 minutes. When it is ready the chicken will have cooked through and the sauce will have thickened.
Store: 3 months
reheat: microwave 4 mins