Sauté the onion in 2 tbsp of olive oil until translucent. Add the garlic, ginger, paprika and chilli flakes cook for 1 minutes until fragrant.
Stir in the tomatoes and peppers, cook for 5 minutes uncovered.
Add the coconut milk and let simmer for 15 mins uncovered on a medium heat until the sauce is thickened to the consistency of pouring cream.
Meanwhile cook the main ingredients: If making the chicken version, season the chicken pieces with salt and pepper and fry them in the oil to colour all over, then cover the pan and turn down the heat to cook through (about 10 minutes).
Fry the mushrooms in the oil over a high heat until they are brown (about three minutes).
Add the chicken or mushrooms to the sauce and reheat until simmering.
Taste and season with the lime juice, salt and pepper.
Ladle into serving bowls and finish with coriander and spring onions