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Finely chop the onions, garlic and red pepper, then squeeze out the excess liquid so the mixture doesn't loosen.
Add the chopped vegetables to the chicken mince along with the coriander and all the spices and seasonings.
Mix everything very well until fully combined.
Let the mixture marinate for at least one hour if possible (overnight for best results) or cook straight away if needed.
Spread the mixture evenly over a baking tray and use a knife or spatula to separate into portions.
In a preheated oven, bake at 180°C for 20 minutes. Remove halfway, drain any liquid that collects and redefine the separations.
Return to the oven and bake at 200°C for 5-6 minutes until golden and slightly crisp on top.
Serve hot with naan and salad or as a wrap or even over rice.