Sear the Chicken: Season the chicken thigh pieces with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken and cook in a single layer (do this in batches if needed) for 3-4 minutes per side, until golden brown. You're not cooking it through, just getting some colour on it. Remove the chicken from the pan and set it aside.

Sauté the Aromatics: Lower the heat to medium. Add the chopped onion to the same pan and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to let them burn.

Bloom the Spices: Add the ground turmeric, cumin, coriander, and chilli powder to the pan. Stir constantly for about 1 minute until the spices are fragrant. This step is crucial as it toasts the spices and deepens their flavour.

Create the Sauce Base: Pour in the chopped tomatoes and the chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where so much flavour is. Bring to a simmer and let it cook for 5 minutes, allowing the sauce to reduce and thicken slightly.

Simmer the Curry: Return the browned chicken pieces (and any juices) to the pan. Pour in the full-fat coconut milk and add the brown sugar. Stir everything together and season with salt and pepper.

Cook Through: Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, or until the chicken is cooked through and tender. What works best for me is removing the lid for the final 5 minutes of cooking to allow the sauce to thicken to the perfect consistency.

Finish and Serve: Turn off the heat. Stir in the garam masala, the fresh lime juice, and most of the chopped fresh coriander (save a little for garnish). Taste the sauce and adjust the seasoning if needed with more salt, pepper, or a touch more lime juice. Serve immediately.