Slice the chicken breasts and potatoes into bite size pieces.
Place a large frying pan over a medium heat and add the oil.
4 tbsp olive oil
When hot, add the ginger and garlic paste, and the onion and fry for 2 minutes.
1 large onion, 1 tbsp ginger and garlic paste
Add the chopped potatoes and cover with a lid. Continue to fry/sauté for about 4 minutes or until the potatoes are nearly cooked. Stir regularly.
2 large baking potatoes
Add the chicken, turmeric, red chilli powder and curry powder and cook, with the lid back on for about 3 minutes. Stir regularly.
3 large chicken breasts, 1 tsp red chilli powder, 1 tsp turmeric, 1 tbsp curry powder
When the chicken is nearly cooked, add the tomatoes and coconut milk.
8 large plum tomatoes, 4 tbsp coconut milk
Reduce the heat to low and cook for 5 minutes stirring frequently,
Remove the lid and cook for a final 4 – 5 minutes until the sauce has thickened and the chicken and potatoes are fully cooked. If the sauce is drying out, add a tablespoon of boiling water and stir gently.
Taste the sauce and adjust seasoning if required.
1 pinch salt
When ready serve with boiled rice and garnish with a spoon of yogurt and sliced mint leaves.