In a large saucepan/pot, brown the chicken and set aside.
In the same pot, melt the butter and fry the onions until soft and translucent.
Add the garlic and ginger and fry for another minute.
Add all the spices and allow to fry until fragrant.
Add the chicken back to the pot and also add the diced potatoes.
Stir to coat in all the spices.
Pour in the chicken stock. The stock should just cover the chicken pieces.
Add 150ml cream and turn the heat down.
Cover and allow to simmer gently for 20-25 minutes.
Check that the chicken and potatoes are cooked then add the rest of the cream and the milk mixture.
Allow to bubble until thickened and season to taste.
Serve with steamed rice and a good scattering of fresh mint.
For more of Simply Delicious' recipes click here