Step 1

Heat half the oil in a large saucepan or deep frying pan over medium-high heat. Cook half the chicken for 3-4 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.

Step 2

Heat the remaining oil in the pan. Cook the onion, garlic and ginger, stirring, for 2 minutes or until soft. Add the curry powder, turmeric and chilli powder. Cook, stirring, for 1 minute or until aromatic.

Step 3

Add the chicken, potato and coconut milk. Bring to a simmer. Reduce heat to medium. Cook for 30 minutes or until the potato is tender. Stir in the peas and cook for a further 2 minutes. Serve with rice and sour cream.