Brown the Chicken: Heat 1 tablespoon of oil in a large frying pan or skillet over a high heat. Add the chicken chunks in a single layer (you may need to do this in batches). Sear for 3-4 minutes per side until they are a deep golden brown and you can hear a satisfying sizzle. The sound should be lively, not a quiet simmer. Remove the chicken and set aside on a plate.

Sweat the Aromatics: Reduce the heat to medium. Add the remaining 2 tablespoons of oil. Add the diced onions and cook for 8-10 minutes, stirring occasionally, until they are soft and translucent. You’ll smell their sweetness develop, and they should look glossy, not burnt.

Bloom the Spices: Add the minced garlic and grated ginger. Cook for 1 minute until fragrant. Then, stir in the ground cumin, coriander, turmeric, garam masala, and chilli powder. Cook for a further 30 seconds. The aroma will become incredibly rich and warm; your kitchen should smell like a spice market.

Build the Sauce Base: Stir in the tomato purée and cook for 2 minutes. It will darken in colour and smell more concentrated. Pour in the chopped tomatoes and bring to a gentle simmer. You should see small bubbles breaking the surface. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

Simmer the Curry: Return the browned chicken to the pan, along with any juices that have collected on the plate. Pour in the chicken stock and coconut milk. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce the heat to low, partially cover, and let it cook for 30 minutes. The sauce should be bubbling softly, and the colour will deepen to a rich, warm amber.

Finish and Season: After 30 minutes, remove the lid. The sauce should have thickened and become glossy. The chicken should be incredibly tender and pull apart easily with a fork. Taste and season with salt and pepper. Stir in half of the fresh coriander.

Rest and Garnish: Remove the pan from the heat and let it rest for 5-10 minutes. This allows the flavours to meld and the sauce to relax. Just before serving, garnish with the remaining fresh coriander. I stumbled upon this combination by accident, and it's been a hit ever since.