Finely chop the garlic, chili peppers (red and green), and ginger.

Fry the chopped garlic, chili peppers, and ginger in 2 tablespoons of vegetable oil in a large wok or casserole dish for about 1 minute.

Finely chop the onion.

Add the chopped onion to the wok/casserole dish.

Fry the onion for 10 minutes until transparent, ensuring it doesn't brown.

Halfway through cooking the onion, add chili powder, turmeric, and curry powder.

Add the chopped tomatoes and simmer for 5 minutes.

Add the coconut milk and simmer for approximately 20 minutes.

Season carefully with salt, if needed.

Slice or chop the chicken fillets.

Fry the sliced/chopped chicken in the remaining 1 tablespoon of vegetable oil in a separate pan, adding ground coriander.

Seal the chicken.

Add the sealed chicken to the sauce in the wok/casserole dish.

Cook for a further 30 minutes on low heat.

If the sauce needs thickening, add cream or mix a teaspoon of cornflour with a drop of milk and add to the sauce.