Marinate the chicken in the lemon, turmeric, salt ginger, garlic and stock. The longer you can leave it, the better:- overnight if possible.
Preheat the oven to gas mark 4 or 160° Celsius. Use medium size sauce pan (oven proof) for this. Heat up the oil, fry the onions in oil until it’s softened and slightly brown. Once this is brown, add masala, cumin, paprika and chilli powder. Fry for approximately 3 minutes longer. If the mixture seems to be dry, add a little water.
Add the marinated chicken and stir until coated. Turn the heat down a little and leave to simmer for 10 minutes. Stir once in a while to make sure that nothing sticks to the pan.
If the curry lacks salt, add a little fish sauce; this brings out the flavour. Put in the oven for 40 minutes, but check it halfway to make sure it’s not too dry. Add potatoes and back in the oven for further 20mins.
Best served with coconut rice and tomato salad (coming soon)
All spices used can be bought from any major supermarkets or local Asian shops. Or go to http://www.ocado.co.uk for online shopping.