Method:

1. In a small blender or food processor, combine the paprika, cumin, garam masala, coriander, turmeric, garlic, ginger, sliced chili, and tomato paste. Add a tablespoon or two of water if needed to help it blend into a smooth paste. Alternatively, finely mince the garlic and ginger, then mix all the "masala paste" ingredients in a small bowl to form a thick paste.
2. Heat the olive oil in a large pot over medium heat.
3. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. Add the prepared masala paste (or spice blend) to the pot with the onions.
5. Cook for 2-3 minutes, stirring constantly, until very fragrant and slightly darkened.
6. Stir in the canned diced tomatoes. Bring the mixture to a gentle simmer and cook for 5 minutes.
7. Add the cubed potatoes to the pot and stir to coat them in the masala.
8. Pour in the coconut cream and stir well. Bring the mixture back to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
9. While the sauce is cooking, preheat your oven to 180ºC and cook Southern Fried Chicken Strips from frozen for 15 minutes.
10. Add peas to the masala just before serving, continue to cook for another 3-5 minutes, uncovered, until the peas are heated through and the sauce has thickened slightly.
11. Add your chicken strips to the masala. Remove from heat.
12. Serve hot with roti, garnished with fresh lime wedges and chopped coriander.