Grab your wok or a large frying pan and heat 1 tsp of coconut oil on high. Once it’s starting to smoke (but not in a "call the fire brigade" way), throw in the chicken pieces. Fry for a few minutes until they get a nice golden colour. No need to cook them through—just a colour job for now. Remove and set aside.

Lower the heat to medium-high and add the remaining tsp of oil along with the cinnamon stick. Let them mingle for 30 seconds until your kitchen smells like pure magic.

Toss in the finely chopped onion and stir-fry until softened and smelling irresistible. (Pro tip: this is a great time to cry—tears of curry joy, obviously.)

Add your garlic and ginger, frying for just 30 seconds before they start thinking about burning. Then, sprinkle in the curry powder and chilli powder. Stir for another 30 seconds to wake those spices up. Things are getting serious now.

Reunite the browned chicken with its spicy friends in the pan. Add the chopped tomatoes, chicken stock, Worcestershire sauce, mango chutney (hello, sweet relief), and lemon juice. Stir like you mean it.

Reduce the heat to medium-low, slap a lid on the pan, and let the chicken madras simmer for 10 minutes. This is where all the flavours do a little dance together.

Remove the lid, add a handful of chopped coriander, and simmer for another 5 minutes with the lid off to thicken the sauce. Give it a stir now and then, but mostly just admire your handiwork.

Fish out that cinnamon stick (no one wants to bite into that!) and garnish with extra coriander. Serve with rice, naan, or whatever makes you happy. Congratulations—you just made an epic chicken madras! 🌶️🍛