Pat the chicken pieces dry with paper towels. Season evenly with 1 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp ground turmeric. Set aside to come to room temperature for 10–15 minutes. Peel and chop the potatoes and carrots into the sizes listed. Finely chop the onion, mince the garlic, and grate the ginger.

Brown chicken

In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat until shimmering. Add the chicken pieces skin-side down, being careful not to crowd the pan — brown in batches if necessary. Cook 4–5 minutes per side until skin is golden-brown (internal not cooked through). Transfer browned chicken to a plate.

Sweat aromatics

Reduce heat to medium and add the remaining 1 tbsp oil. Add the chopped onion and a pinch of salt (about 1/4 tsp) and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Toast spices & build sauce

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 2 tsp curry powder and the remaining 1/4 tsp black pepper. Cook, stirring constantly, about 45 seconds to toast the spices. Add 2 tbsp tomato paste and cook 1–2 minutes, stirring, to remove raw tomato taste. Pour in the 400 g diced tomatoes with juices, scraping up browned bits from the pot.

Simmer with stock

Pour in 375 ml chicken stock and bring the mixture to a gentle simmer. Return the browned chicken pieces to the pot, nestling them into the sauce. Add the potatoes and carrots at this point. Cover partially and simmer gently for 25–30 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 74°C / 165°F) and the vegetables are tender.

Finish with coconut milk and seasoning

Stir in 200 ml coconut milk, 1 tbsp fresh lime juice, 1/2 tsp sugar (if using), and 1/4 tsp red pepper flakes (if using). Simmer uncovered 5–7 minutes to meld flavors and slightly thicken the sauce. Taste and adjust seasoning with additional salt (up to 1/2 tsp more) and lime juice as needed.

Rest and garnish

Turn off the heat and let the curry rest 5 minutes. Sprinkle chopped cilantro over the top before serving.

To Serve

Spoon steamed rice into bowls and ladle the curry chicken with plenty of sauce over the rice. Serve naan or flatbread on the side. Offer extra lime wedges and cilantro if desired.