Grind the above marinade ingredients to make a paste and set aside.
Cut the chicken in tendrils of medium size, rub the marinade to the chicken well then mix the rest of the ingredients with the chicken and turn few times, taking care so the chicken pieces won't break.
Cover with tin foil and leave in the fridge for 6 hours, preferably overnight.
After marinade time is done, put a wok on a medium heat burner, tip the chicken and the marinade in and cover, keep stirring from time to time but not to much so the chicken tendrils won't break down.
In case the juices of the chicken are dried up and the meat is still not done, add few drops of oil to the wok so it won't stick.
When the meat is about done, add the diced bell peppers and leave to cook for 5 minutes more, add the diced tomatoes and remove from burner immediately.
don't forget to fish out the bay leaves and cardamom seeds.