Cut the chicken into bite sized pieces and mix with 1 ½tbsp curry powder, ½tbsp turmeric, ½tbsp cumin, ½tbsp coriander and plain yoghurt, then leave to marinate overnight
Chop the onion, chilli, tomato, potato, garlic and ginger. Heat oil in a large pan and add the breyani mix, then add onion and chilli to the pan to sweat off
Once those have cooked down, add the ginger and garlic. Add 1 ½tbsp curry powder and ½ tbsp of each turmeric, cumin and coriander along with a splash of water
Add tomato and coriander, then allow to cook down and form a chutney. Add the chicken and all of the marinating mixture to the pan
Once the chicken comes to a boil, add the potatoes along with a little more water. Allow to cook on a medium-low heat, then season with salt once the potatoes are halfway cooked, then leave to cook through fully. Top with fresh coriander, serve and enjoy!