Heat the vegetable oil in a large pan over medium heat.

Add the chopped onions and cook until softened, about 5 minutes.

Stir in the minced garlic and grated ginger, and cook for another 2 minutes.

Add the diced chicken breast to the pan and cook until browned on all sides.

Sprinkle in the ground cumin, ground coriander, turmeric, paprika, and chilli powder. Stir well to coat the chicken and onions in the spices.

Pour in the chopped tomatoes and stir to combine.

Add the cubed potatoes to the pan, followed by the water. Season with salt to taste.

Bring the curry to a simmer, then cover and cook for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.

Garnish with fresh coriander leaves before serving.