Sauté the Aromatics: Heat the coconut oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion and cook gently for 5-7 minutes, until soft and translucent but not browned. Add the minced garlic and grated ginger and cook for another minute, stirring constantly, until fragrant.

Bloom the Spices: Add the curry powder, turmeric, cumin, and cayenne pepper (if using) to the pan. Stir continuously for about 60 seconds. This step, known as blooming the spices, is crucial as it toasts them in the oil, deepening their flavour and aroma. I find this makes a huge difference to the final result.

Sear the Chicken: Turn the heat up slightly and add the chicken chunks to the pan. Season with a little salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is sealed and lightly golden on all sides. It doesn't need to be cooked through at this stage.

Create the Sauce: Pour in the coconut milk and chicken stock, then stir in the tomato purée and caster sugar. Scrape any browned bits from the bottom of the pan – that's where so much flavour is hiding!

Simmer to Perfection: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let it cook for 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.

Finish and Serve: Remove the pan from the heat. Stir in the fresh lime juice – this brightens everything up wonderfully. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Ladle the curry into bowls, garnish generously with fresh coriander, and serve immediately.