Step 1

Heat the olive oil in a large, deep, heavy-based frying pan (see note over medium heat. Add the onion, garlic and ginger to the pan and cook for 2–3 minutes until softened.

Step 2

Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.

Step 3

Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds.

Step 4

Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. You might see the coconut milk separate, but that’s what we want (see note 4).

Step 5

Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 6

Add the coriander and stir it through (if using).

Step 7

Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander (if using) and crispy fried shallots. Serve immediately.