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Mix curry powder with a splash of water to a paste.
Sauté onion, garlic-ginger, curry leaves and thyme in oil until soft.
Add curry paste, fry 2 minutes. Add tomatoes, cook down 5 minutes.
Add chicken, brown all sides. Add potatoes and 250 ml water.
Simmer covered 30–35 minutes. Finish with coriander. Serve with rice.