Combine chicken with marinade ingredients in a bowl, cover, and refrigerate for two hours or overnight.
Fry sliced onions and peppers in hot oil for 6 minutes until softened.
Add most of the chilli for 2 minutes, then stir in marinated chicken and cook for 4 minutes.
Mix in tomato purée and cook for 2 minutes.
Pour in 200ml of stock, bring to a boil, and simmer for 10 minutes.
Combine all cachumba salad ingredients in a separate bowl and season with salt.
Add tomato strips to the curry and cook for 10 minutes until the sauce thickens.
Garnish with coriander and remaining chilli, then serve with rice.