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
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