Step 1

Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.

Step 2

For the chicken curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a low heat.

Step 3

Increase the temperature and add the chicken and chillies, stirring well for a few minutes.

Step 4

Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purée.

Step 5

Add the potatoes and the remaining stock; cover and simmer for a further 20 minutes. Remove the chillies and curry leaves, adjust the seasoning if necessary and sprinkle with the coriander before serving.

Step 6

Serve on a bed of rice with the tomato and mint sambal.