Chicken Curry

Ingredients:
3 tbsp olive oil*
1 medium onion
2-4 chicken breasts* cubed
2 cloves of garlic
1 green chili
¼ tsp salt
¼ tsp turmeric
½ tsp ground cumin
¼ tsp ground coriander
1 tsp tomato purée
¼ tsp garam masala or 1 tsp curry paste
2 tbsp heavy cream*

*original measurement changed from metric

Directions:
1. Finely chop a medium sized onion (the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time.)
2. Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop.
3. Finely chop a green chili. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chili juices can burn your skin so when you've finished, wash your hands.
4. Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat.
5. Fry the onion over medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.
6. Add chicken and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.
7. Add garlic and chili and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.
8. Add spices: Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.
9. Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Stir, and fold 2 generous tablespoons of double cream into the mixture.
10. Check the chicken. If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout.

Serve hot with freshly cooked basmati rice, or naan bread. Serves 2.

Recipe Source: Manju Malhi (a U.K. cooking show I watched while abroad.

AMENDMENT: This is Chicken Curry in ten minutes, which both saves times, and has wonderful flavor. I find that you definitely need rice to soak up all that sauce though so make sure you cook some basmati rice.