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Chicken spicy vegan potato curry

Ingredients
. 3 tbsp vegetable oil
. 1 onion, diced
. 3 garlic cloves, minced
. 2-3 chicken breasts, cut into strips
. 4 potatoes, peeled, cubed
. 2 tsp cumin, ground
. ½ tsp cayenne pepper
. 4 tsp curry powder
. 4 tsp garam masala
. 1-inch ginger root, fresh, peeled, minced
. 2 tsp salt
. 400 gm tomatoes, canned, diced
. 430 gm chickpeas, canned; rinsed, drained
. 430 gm green peas, drained
. 400 ml coconut milk, canned
Method
In a pot, heat oil over high heat, and sauté onion and garlic until golden. Add the chicken and potato. Cook and stir until the onion has softened and turned translucent.
Season with cumin, cayenne pepper, curry powder, garam masala, ginger and salt. Cook until it gives out a flavourful aroma.
Add the tomatoes, chickpeas and green peas, and cook for 5 minutes. Pour in the coconut milk and simmer for 30 minutes. Serve hot.