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Sauté the onion until soft and translucent.
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Add in the curry leaves (if using) and fry for 30 seconds.
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Next add in the garlic, ginger, chopped chilli and coriander stalks and fry for a minute.
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Now add in the chicken until browned.
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Add the thyme & cinnamon stick and mix well.
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Next add the diced tomato and the tinned tomatoes, give it a good mix and cook for a few minutes.
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Pour in around 150ml of white wine the crumble in a chicken stock cube.
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Give it a good stir, add the potatoes then simmer with the lid on for around 25-30 minutes or until the potatoes are cooked through.
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Season well with salt and pepper to taste.
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Garnish with coriander and serve with rice.
Recipe courtesy of Smokin Elk
