Gently heat the oil in a medium sized saucepan then add the onion and cumin seeds and fry until the onions are softened.
Stir in the turmeric, ground coriander and garlic and ginger paste and stir through for a minute or so.
Add the chopped tomatoes and salt, bring to the boil then turn down to simmer for a couple of minutes.
Blitz the onion and tomato mixture in a food processor until pureed.
Return to the saucepan, gently heat and then stir in the water and red wine, green chilli paste and tomato ketchup. Allow the curry sauce to return to the boil then turn down to simmer. Season to taste.
Add the chicken, coating well in the sauce and cook for about 15 minutes, stirring throughout to ensure the chicken is cooked through.
Serve on rice of your choice**, garnished with the freshly chopped coriander.
*If green chilli paste is not available then use finely chopped, green chillies with their seeds left in.**wholegrain basmati rice is healthier if you can get it.