Chop one of the red onions into thin strips. Do the same with the green pepper. And chop the chicken breasts into small pieces. Place them into a large bowl.
If you can't get madras paste, mix three tbsp of madras powder with water until it forms a paste. Then add three tbsp of the paste to the chicken, onion and pepper.
Mix the paste into the chicken, onion and pepper well with your hands until fully coated. Cover in cling wrap and put into the fridge for 1 hour.
Roughly chop the other red onions and the cloves of garlic. Fry in a pot for a few minutes or until soft. Add the chopped tomatoes, 1 heaped tbsp mixed herbs and salt & pepper to taste. Stir well and let simmer for 20-30 minutes or until well reduced.
While the sauce is cooking make the dough. First preheat the oven to 200°c (fan).
In a large mixing bowl add the flour and baking powder with 1 tbsp of oil and 1 tsp salt. Mix well. Then add 170ml of water and mix with your hands until it forms a ball. Add more water if needed but the dough shouldn't be too sticky. Then knead the dough for 4-5 minutes until elastic and smooth. Set aside.
Take the sauce from the pan and blitz it until smooth. This can be done in a food processor or with a handheld blitzer if you prefer.
Remove the chicken, onion and pepper mixture from the fridge and fry it in a pan (preferably non stick) with a bit of oil until the chicken is just cooked and the pepper and onion are softening.
Go back to the dough and separate it into 2 even balls, weigh the dough out if you want. Place each ball of dough onto a lightly floured surface and using a rolling in roll each ball out into a rough circle. Make it as thin as you can becuase it will puff up in the oven.
Line two flat baking trays with grease proof paper and place each base onto a tray. Place the tray into the oven for 5 minutes, no longer. They will have started to puff up and the base will be solid enough to add toppings.
Split the sauce between the two bases and smooth out, not going to the edges so there's a crust. Then lightly cover the sauce with an even mixture of cheddar and mozzarella.
Split the chicken, pepper and onion mixture between the bases. Then top with more cheddar and mozzarella.
Put the pizzas back into the oven for 12 minutes or until the cheese is brown and the base is crispy. Serve however you like, I served mine with a simple salad.
