1. Remove the chicken breast from the fridge an hour before cooking and season with sea salt.

2. Mix the yoghurt with salt, pepper and lemon juice to taste.

3. Put the chopped potato, red onion, curry leaves, turmeric, curry powder, pepper, chilli and salt into a bowl and mix well, making sure the potato pieces are well coated.

4. Heat the coconut oil in a heavy-based pan over high heat. Add the potato mixture and fry for 2-3 minutes, then reduce the heat to low. Add 100ml water, cover and cook for 20 minutes, turning them every few minutes so they don't stick. When the potatoes are tender, reduce heat and keep warm.

5. Add the vegetable oil to a heavy-based saucepan large enough to fit all 4 chicken breasts over a high heat. Add the chicken breasts skin side down, then reduce heat to medium and cook for about 6 minutes. Carefully turn over – the skin should have a nice brown colour. Cook for another 6-8 minutes until just cooked, remove from heat and allow to rest for 10 minutes.

6. On each of four large plates, place a spoonful of the curried potato, then a chicken breast. By all means, slice the chicken breasts before adding to the curry for more of a restaurant vibe. Spoon over a dollop of yoghurt, add a good grind of pepper, and a lemon quarter on each plate. Serve immediately.

Find more of Neil Perry's recipes in the Good Food Favourite Recipes cookbook.