- Place the chicken into a bowl along with the marinade ingredients, cover and leave for at least two hours, but longer if you can. Cook in a hot non-stick frying pan for 1-2 minutes per side until golden then set aside.
- Fry the onion for 5-6 minutes then add the garlic and ginger, add the spices, chilli and korma paste and cook for a further 2 minutes. Pour in the tomatoes and coconut milk then bring to a simmer. add the chicken into the sauce along with the potatoes. Bring up to a simmer then cover and cook for 30 minutes.
- Garnish with some fresh coriander and yoghurt and serve with rice and naan bread.
