First heat the olive oil in a medium sized saucepan and sauté the onion, garlic, ginger, chillies and powder (or spices) for a few minutes.
Add the tomatoes and stir. Transfer the sauce to a food processor and blend or pulse until smooth. Return to pot.
Add the coconut milk and potatoes cover and cook on medium to low heat until the potatoes are soft – should be about 15 minutes.
When the potatoes are soft you can crush two or three pieces in the pot to achieve your desired thickness for the sauce.
For the chicken: heat the next bit of oil in a wok or grill pan and brown the chicken strips until done – while spicing them up as they go in the pan. Add the chicken to the sauce, season and serve with your choice of starch and fresh herbs.