Step 1

Place chicken in a large bowl with curry and onion powders, turmeric and 1 tsp salt flakes. Toss to coat and chill for 30 minutes.

Step 2

Heat 2 tsp coconut oil in a large saucepan over medium heat. Brown chicken, in batches, for 10 minutes, turning constantly to brown on all sides. Transfer to a bowl and set aside.

Step 3

Heat remaining coconut oil in same pan over medium heat and cook onion, stirring occasionally, for 5 minutes or until softened. Return chicken to pan with lemongrass, bay leaves, ginger and sugar. Stir to combine and cook for 2-3 minutes. Add coconut cream and stock. Bring to the boil, then simmer, uncovered, for 15 minutes.

Step 4

Add carrot and potato and simmer, partially covered, for 15 minutes or until chicken is cooked and potato is just tender. Add fish sauce and season. Stir through coriander and Thai basil leaves.

Step 5

Top curry with extra coriander and Thai basil, and serve with steamed rice and lime wedges alongside.