Begin by adding the vegetable oil to a large bowl, then heat the black pepper corns and one Thai red chilli in a dry frying pan and once smoking add to a grinder, grind to a fine powder and add to the bowl with the lemon juice and paprika. Use a whisk to mix it all together then set aside. Continue by removing any fat or sinew from the chicken breasts then cut into large pieces, add to the bowl and mix thoroughly and leave to marinade.

Continue by heating the coriander, cumin and fennel seeds with two Thai chillies and when smoking or starting to pop transfer to a grinder and grind to a fine powder. Add two tins of chopped tomatoes to a blender then add the spice powder along with salt, garam masala, turmeric, powdered fenugreek and blend until you have a fine passata. Now peel the ginger and then use a grater to finely grate. Heat one dessert spoon of vegetable oil in a large saucepan and when hot add the ginger and stir fry for one minute, then add the tomato puree and stir fry for 30 seconds before adding the passata/spice mix and stir thoroughly. Bring to a simmer and stir occasionally.

Now take an iron griddle and baste with vegetable oil. Take the red peppers (capsicums) and remove the stalk as well as the internal white structures and seeds. Wash thoroughly and then slice into large squares. Heat the griddle and when hot cook the peppers for 2 minutes on each side, then add to the sauce. Add some more oil to the griddle then add a few of the chicken breast chunks, cook for at least a minute before turning. Ideally you want them to sear across causing caramelised strips to appear. Cook for 2 – 3 minutes total then add to the sauce and continue with the rest of the chicken until it is all in the sauce. Cook the sauce for another 8 – 10 minutes stirring regularly then serve with rice.