Step 1

Heat the oil in a large, flameproof casserole dish over medium-high heat. Add the onions and cardamom, and cook, stirring occasionally, for 3 minutes or until onion softens. Add the chillies, garlic and ginger, and cook, stirring, for 5 minutes or until onions brown.

Step 2

Add curry powder to the casserole dish and cook, stirring, for 1 minute or until a paste forms. Add the chicken and cook, turning, for 2 minutes or until chicken is coated in the spice paste. Add the potatoes, curry leaves, tomatoes, oyster sauce and soy sauce, and stir until well combined. Cover and cook, stirring occasionally, over low heat for 25 minutes or until potatoes are tender. Taste and season with salt.

Step 3

Add curry paste and half the coriander to chicken mixture, and cook over low heat for 10 minutes or until sauce thickens slightly. Sprinkle remaining coriander leaves over the curry and serve immediately.