Heat oil in a large deep frying pan or pot over medium-high heat. Add chicken and cook 3–4 minutes until lightly browned. Remove to a plate.

Reduce heat to medium. Add onion and cook 4–5 minutes until soft. Add garlic and ginger and cook 30 seconds.

Stir in curry paste and tomato purée and cook 1 minute.

Add canned tomatoes (and a splash of water if needed). Stir, bring to a simmer, then return chicken to the pan.

Simmer 10–12 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.

Stir in chickpeas, peas and sugar. Simmer 3–5 minutes until hot. Serve.