Heat oil in a frying pan, add the onion and cumin and fry gently until the onions are golden brown.
Slice the pepper and add to the pan, cook until soft.
Add the ginger/garlic paste, salt, red chilli, turmeric. curry powder, tomato puree and chopped tomato. Stir frequently, if you feel the mixture is sticking to the pan, a drop of water can be added. Once the tomatoes have dissolved add the chicken and stir into the mixture. Keep stirring for about 3 minutes.
Add the warm water to the chicken and stir. Reduce the heat and stir regularly until chicken is cooked.
 

Add the fenugreek, coriander and garam masala, stir and cook for a further 1-2 minutes.
 

Serve garnished with coriander.