Heat the oil in a large saucepan and brown the chicken pieces on both sides.
Remove from the pan, add the onions and sauté for one minute.
Add the garlic, ginger, chillies and curry powder and sauté for a further minute.
Add the stock and chicken pieces and bring to the boil.
Reduce the heat and simmer for 20 minutes.
Add the carrots and potatoes and simmer for a further 25 minutes until the veggies are tender.
Stir in the lemon juice and sugar and season to taste with salt.
Stir in the coconut milk, if desired. Mix the cornflour with a little cold water and stir into the curry.
Stir over a medium heat until the sauce has thickened slightly.
Serve hot with rice and sprinkle with freshly chopped coriander.
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