Scrape the papery skin off the ginger with a spoon and julienne it finely – to julienne is to cut into fine matchsticks.

Cut up the chicken into bite-sized pieces.

Roughly chop the coriander.

Get a thick-bottomed saucepan or a wok on the stove and heat up the tablespoon of oil. You can use olive oil but for an authentic taste I would recommend coconut oil.

When the oil is hot but not smoking, add in the julienned ginger.

Once the ginger is sizzling, add in the curry leaves. Careful! They’ll splutter like crazy at this point so step away from the stove. Let the curry fry till they’re crisp.

Add in the chicken and season generously with the salt and black pepper.

Now let the chicken cook for a couple of minutes on high heat without touching it. You want the chicken to get a bit of golden brown colour from caramelisation.

After about two minutes just give everything a good mix or toss. You should be able to see the caramelisation on the chicken.

Add the coconut cream (or coconut milk), then cover with a lid and cook it for five minutes on low heat.

After five minutes, take the lid off and taste the curry for seasoning. Adjust salt and pepper if needed.

If it’s done to your liking, finish it off with the chopped coriander, give it all a good mix and take it off the heat.

Serve piping hot with cauliflower rice or Keto dosa