Heat the coconut oil in a large non-stick pan over medium heat. Add the chopped onion and cook for 5–6 minutes until softened.

Add garlic, ginger, and green chillies. Cook for another 2 minutes until aromatic.

Add turmeric, curry powder , cumin, paprika, chilli powder, and cinnamon. Stir constantly for 1 minute to release the aromas.

Add the chicken breast pieces and stir to coat well. Cook for just 3–4 minutes until lightly seared on the outside. Add a splash of water if you need to release any burnt bits from the bottom of the pan.

Add tomato purée, light coconut milk, and salt. Stir thoroughly and bring to a gentle boil. Reduce the heat and simmer uncovered for 10 minutes to thicken and develop the flavours.

Season with a squeeze of lime juice. Garnish with fresh coriander.