Heat the 2 tablespoons of Olive Oil in a large non-stick Wok or large Frying Pan and then add the Ground Spices etc. Add splashes of cold clean water. Peel the piece of raw Ginger with a small sharp Kitchen Knife and then either use that sharp Knife too cut small ribbons off of the Ginger or you might be able too use a Potato Peeler - add fresh Ginger too the Wok

Roughly chop 2 large peeled onions and then peel all of the Garlic Cloves from One whole Garlic Bulb. Add whole peeled Garlic Cloves too the Wok and then fry on the highest hob setting for One minute and then gently simmer the frying onions and Spices for 10 minutes

Add 2 or 3 mugs of cold tap water too the Wok and then boil the water on the highest hob setting for 5 minutes and then add the peeled chopped potatoes - cook through on high for 20 minutes - if you only used 2 large mugs of cold water - then add your Third large mug of cold water - the Curry Sauce should have a thick consistency

So with 35 minutes of cooking time achieved - then add the cold cooked Rice and then heat through on the highest hob setting for about 5 minutes and then add the cold cooked chopped Roast Chicken and then heat it through as well for the final 5 minutes. Garnish with loads of chopped fresh Coriander (I chopped it with scissors over the Wok).