Fill and boil your kettle. Peel and thinly slice the onion. Peel the potatoes and chop them into bitesized pieces. Chop the chicken into small chunks.

Pour 2 tbsp oil into a large, deep frying pan or wok and warm to a high heat. When the pan is hot, add the chicken and a pinch of salt. Fry the chicken for 2 mins on each side, till golden brown. Lift the browned chicken out onto a plate.

Reduce the heat under the pan to medium. Add the onion and fry it for 5-6 mins, stirring occasionally, till softened. Add the potatoes, peanuts and 1 tbsp massaman curry paste and cook for 2 mins.

Return the chicken to the pan. Crumble in the coconut cream. Pour in 400ml boiling water. Add 1 tbsp each Demerara sugar and Worcester sauce. Stir and bring to a simmer, then pop on a lid (or use a baking tray if you don't have a lid) and cook for 30 mins, stirring occasionally.

While the curry is cooking, strip the kale leaves off any thick stalks. Finely shred the leaves. When the curry has simmered for 30 mins and the potatoes are soft, stir in the kale. Cook for 2-3 mins, lid off, to wilt the leaves.

Zest the lime into the curry and squeeze in the juice. Stir and taste the sauce. Add more salt if you think it needs it. Ladle the curry into a couple of bowls and serve.