Pat chicken dry using paper towels then sprinkle with the salt and pepper.

Heat oil in a large heavy based pot over high heat. Add the thighs, skin-side down, and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute. Transfer to a plate.

Brown the drumsticks as best you can, cooking 3 sides, 2 minutes each side. Transfer to the plate.

Turn heat down to medium high. Add the onion and cook for 1 minute until softened. Add garlic and ginger, cook for 30 seconds. Add the coriander, cumin, turmeric, and chilli. Stir for 30 seconds.

Add coconut milk, tomato, and salt. Stir, then return chicken into the pot (including juices on the plate). Submerge chicken as best you can.

Once the sauce comes to a simmer, reduce the heat so it’s bubbling gently. Cover and cook for 10 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally.

Stir in lemon and half of the coriander. Ladle into bowls and serve garnished with the rest of the coriander.