Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.

Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through. Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve.

Add the oil to the pan and fry the chicken for 5 minutes, or until coloured on all sides. Add the soy sauce and 5 tablespoons water and bring to a gentle simmer.