Step 1

Heat two tablespoons of oil in a wok over high heat. Rub curry powder and salt into chicken pieces. Add the chicken to the wok in batches and stir-fry for about two minutes or until lightly browned.

Step 2

Transfer chicken to a plate and add remaining oil to wok. Add the ginger, chilli, lemongrass, lime leaves, curry leaves, shallots and potato to wok, and stir-fry for three minutes or until lightly browned.

Step 3

Return chicken to wok with the coconut milk, water, lemon juice and one teaspoon of sugar. Simmer over medium-low heat for 30 to 40 minutes or until the potato is tender and chicken is cooked through.

Step 4

Before serving add the remaining sugar and tomatoes and cook for three to four minutes. Serve with steamed rice.