Ingredients
4 tbsp groundnut oil
1 medium Spanish onion, sliced
2 green finger-sized chillies, finely chopped
1 tsp root ginger, peeled and coarsely grated
2 garlic cloves
¼ tsp hot chilli powder
1 tsp ground coriander
½ tsp ground turmeric
½ tsp salt
500g/1lb 2oz skinless chicken breasts, cut into 2.5cm (1in) pieces
2 medium tomatoes, roughly chopped
300g/10½oz white potatoes, peeled and cut into 4cm (1¾in) cubes
330ml/11½fl oz coconut milk
6-8 curry leaves (optional)
4 shallots, finely sliced (optional)
pinch of garam masala
To serve
basmati rice, boiled

Method
1. Heat three tablespoons of oil in a pan and sauté the onion and chillies for three minutes.
2. Stir in the ginger, garlic, chilli powder, coriander, turmeric and salt.
3. Add the chicken and fry on a low-to-medium heat for eight minutes, until the chicken is lightly browned.
4. Tip in the tomatoes and potatoes and cook for two minutes.
5. Pour in 100ml (3½fl oz) of the coconut milk and simmer for six minutes.
6. Add the remaining coconut milk with 200ml (7fl oz) of boiling water.
7. Simmer for 10 minutes, until the potatoes are tender and the chicken is cooked.
8. In a separate pan, heat the remaining oil and add the curry leaves and shallots, if using.
9. Fry for five minutes until golden brown.
10. Sprinkle the garam masala over the stew and swirl in an extra two tablespoons of coconut milk.
11. Serve hot, garnished with fried shallots and curry leaves and basmati rice.