Prep the Ingredients:
Cut the chicken into bite-sized pieces and peel and cube the potatoes. Chop the onion, mince the garlic, and grate the ginger.

Heat the Oil:
In a large skillet or pot, heat the vegetable oil over medium heat. Add the cumin seeds (if using) and let them sizzle for 30 seconds

Cook the Aromatics:
Add the chopped onion and sauté for 3-4 minutes until soft and golden. Stir in the garlic, ginger, and green chilies (if using) and cook for another minute.

Add Spices:
Sprinkle in the curry powder and turmeric. Stir well for 30 seconds to toast the spices and release their aroma.

Cook the Chicken:
Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Cook for 5-7 minutes until the chicken starts to brown.

Add Potatoes and Liquids:
Toss in the cubed potatoes, then pour in the coconut milk and chicken broth (or water). Stir everything together, ensuring the chicken and potatoes are submerged. Season with salt and pepper (optional)

Simmer:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and the chicken is fully cooked. If the curry thickens too much, add a splash of water or broth.

Taste and Adjust:
Taste the curry and adjust seasoning with more salt, pepper, or curry powder if needed.

Serve:
Garnish with fresh coriander and serve hot with rice, ugali or chapati

Tip:
Spice Level: Adjust the amount of curry powder or chilies to suit your preference.

Time Saver: Use pre-cubed chicken or a pressure cooker to cut cooking time to about 15 minutes.

Servings: This recipe serves 4 average portions. Double the ingredients for 8 servings.