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Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the onion, garlic and ginger to the pan and cook for 2–3 minutes until softened.
Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.
Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds.
Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. You might see the coconut milk separate, but that’s what we want (see note 3).
Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened.
Add the coriander and stir it through (if using).
Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander (if using) and crispy fried shallots. Serve immediately.