Lava cauldron curry

1. Heat half oil in a wok or large frying pan on high. Cook chicken in 2 batches, 4-5 minutes each, turning, until golden all over. Transfer to a plate.
   
   
2. Heat remaining oil in same wok. Stir-fry onion 3-4 minutes, until golden. Add curry paste and cook, stirring, 1 minute, until aromatic.
   
   
3. Add kumara, coconut milk and stock. Bring to a simmer. Return chicken to wok. Cook, partially covered, 8-10 minutes, until chicken is just cooked and kumara is tender.
   
   
4. Mix broccolini and pineapple through. Simmer, uncovered, a further 2-3 minutes.
   
   
5. Stir in sauce, sugar and juice. Just before serving, add tomatoes. Serve topped with basil leaves.

• If you would like a heartier meal for the family, accompany this curry with some jasmine rice.