Heat the oil in a karai or wok over a medium heat. When hot, add the onion and stir-fry for 2 minutes, then add the ginger and dried red chillies and stir-fry for a further 2 minutes. Add the chicken strips followed by the turmeric and chilli powder, then add the tomatoes, green
pepper, and salt.

Mix well in the pan to ensure everything is seasoned and spiced; taste and add more salt if required. This is a dry dish without gravy, so try not to add any water. If the mixture is sticking, add a splash of water to release them, but only use as much as you need. Add the potatoes (if using) and continue to cook until everything is well heated through. Finally, add the fresh green chillies. Serve garnished with coriander.