Coconut curry

Method

Heat oil in a large pot and fry diced onions, minced garlic and ginger until softened and fragrant. Add curry powder, turmeric and chilli powder, stirring for two minutes to toast the spices. Cut chicken into chunks and add to the pot, coating well in the spice mixture, then brown slightly. Peel and cube the potatoes and add to the pot with the coconut milk, fish sauce and salt, bringing to a simmer. Cover and cook for 25-30 minutes until chicken and potatoes are tender and cooked through. Finish with lime juice and fresh coriander, adjusting seasoning to taste. Serve hot with rice.