Step 1

Heat 1 tbs oil in a large frypan over medium-high heat. Cook half the chicken, turning, for 6 minutes or until browned. Drain on paper towel. Repeat with another 1 tbs oil and remaining chicken.

Step 2

Add remaining 1 tbs oil to pan and cook onion, stirring, for 3-4 minutes until softened. Add the garlic, cinnamon, curry powder, ginger, fennel and curry leaves, then cook, stirring, for 2-3 minutes until fragrant. Return chicken to pan with tomato and potato, and 1 cup (250ml) water. Bring to a simmer, then cook for 10 minutes or until potato is tender and chicken is cooked through.

Step 3

Top the curry with cucumber and scatter with coconut and nigella seeds. Serve with lime wedges and roti on the side.