Sear the chicken. Heat 1 tablespoon of coconut oil in a large frying pan or skillet over medium-high heat. Add the chicken pieces in a single layer—you want to hear a satisfying sizzle as they hit the pan. Cook for 4-5 minutes, turning once, until the chicken is golden brown on all sides and you can smell that lovely caramelised aroma. The pieces should feel firm to the touch. Remove the chicken from the pan and set aside on a plate.

Soften the aromatics. Reduce the heat to medium and add the remaining 1 tablespoon of oil. Tip in the chopped onion. Stir and let it cook for 4-5 minutes until it turns translucent and soft, with a faint sweetness in the air. The onions should look glossy and slightly golden at the edges.

Bloom the spices. Add the minced garlic and grated ginger to the pan. Stir for about 30 seconds until you can smell their sharp, fragrant notes. Now add the curry powder, cumin, coriander, and turmeric. Stir continuously for 1 minute—watch as the mixture darkens slightly and becomes intensely aromatic. This step is crucial for unlocking the full flavour of the spices.

Build the sauce base. Pour in the tin of coconut milk and the chicken stock, followed by the tomato paste. Stir well with a wooden spoon or spatula, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer. You'll see small bubbles breaking the surface, and the colour will turn a warm, golden-orange hue. Let it simmer for 5 minutes, stirring occasionally, until it thickens slightly.

Finish the chicken. Return the seared chicken pieces to the pan, nestling them into the sauce. Add the lime juice, then season with salt and pepper. Let everything cook together for another 8-10 minutes over medium-low heat. The sauce will reduce and become glossy, coating the back of a spoon. The chicken should be cooked through and tender when pierced with a fork.

Rest and serve. Remove the pan from the heat. Let it sit for 2 minutes—this allows the flavours to meld. Sprinkle generously with fresh coriander before serving. The final dish should look vibrant, with a creamy, speckled sauce and tender, dark pieces of chicken.