Step 1 Dice the chicken fillets into 5 cm (2 in.) cubes. Peel the potatoes and dice slightly smaller than the chicken. Peel onions and cut into strips. Slit the chillies. Peel ginger and cut into thin strips. Step 2 Heat oil in a pan. Add cardamom, cloves, peppercorns and then the curry leaves. Add onion and sauté without colouring. Add ginger and chillies. Add chicken pieces and seal. Add the coconut milk and salt. If necessary, add some water to obtain a thin stew-like consistency. Add potatoes and simmer. Adjust the seasoning, add vinegar and remove from the heat when the chicken and potatoes are cooked, in about 10-12 minutes.
