Cut each chicken thigh fillet into four. Heat 2tbsp of the oil in a large frying pan or wok, add the chicken and sauté over a high heat for 10mins or until golden. Transfer to a plate.
Add the remaining oil, onions and peppers to the pan and sauté for 3 mins or until soft.
Stir in the ginger, garlic, Tikka Masala and tamarind pastes and cook for 1 min.
Add the chicken, tomatoes, chicken stock and chickpeas, then bring to the boil. Cover and simmer for 20mins or until the chicken is tender but cooked through with no pink showing.
Remove the lid and simmer uncovered for a further 10mins or until the sauce has thickened slightly.
Stir in the sugar and season to taste. Stir in the coriander and serve with rice.
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