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Place a little of the oil in a large pot. Add the onion, garlic, and ginger, cooking for 4 or 5 minutes to soften. Add the cumin, coriander, salt, turmeric, chilli, water, and remaining oil. Bring to a simmer for 45 minutes. Add the tomatoes and continue to cook for 30 minutes.
Heat the oil in a large, heavy-based pan. Add the onion and garlic, cooking for 2 or 3 minutes. Add the diced chicken, browning all over. Add the spices and potatoes, stirring to combine well. If it is sticking to the bottom pour in a little water to get all the bits from the base. Add the curry base and simmer for 15 minutes until the chicken is cooked through. Add coriander and season. Serve hot with rice or roti.