Heat the oil in a large wok or frying pan until hot, add the cumin seeds and stir-fry over a medium heat for 1 minute. Add the onions and stir-fry for a further 3–4 minutes until softened, then add the ginger and garlic and continue to stir-fry for 1 minute.
Add the minced chicken and the ground spices and stir-fry for 5–7 minutes or until sealed and lightly browned. Stir in the red pepper, peas and tomatoes and stir-fry for a further 3–4 minutes or until cooked through and piping hot.
Remove from the heat and stir in the lime juice. Spoon into warm bowls, scatter with chopped coriander and serve with warm chapatis or parathas and a dollop of yogurt.