Cut chicken thighs into bite-sized chunks, coat with seasoned flour and brown in hot oil, remove from the pan and set aside.
Fry chopped shallots, chopped ginger and a chopped deseeded red chilli pepper for 3-4 minutes, then add tomatoes, skinned,
deseeded and cut into wedges. Cook this for a minute or two, then add the chicken and coconut milk and simmer for 10 minutes,
until the chicken is fully cooked and the sauce nice and thick. Serve garnished with coriander, alongside white rice.