Chicken Curry

 Ingredients:
45 ml olive oil
1 medium onion
400 g chicken fillet
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
1 tsp curry paste
30 ml double cream

Preparation:
-         Chop a medium sized onion
-         Crush 2 cloves of garlic with the side of a knife.
-         Chop a green chilli.
-         Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil
-         Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.
-         Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown.
-         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.
-         Add 1 teaspoon of tomato purée, and 1/4 teaspoon of curry paste, Stir, and fold 2 generous tablespoons of double cream into the mixture.
-         Serve hot with freshly cooked basmati rice.