For this quick and easy chicken curry, you will need:

90ml olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 green chillis, finely chopped
800g chicken (or 4 boneless breasts), cut into 1 inch pieces
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp garam masala
1/2 tsp salt
1 tbsp tomato puree
250ml chicken stock
250ml coconut milk or mild yoghurt
1 heaped tbsp chopped fresh coriander leaves

(serves 4)

Heat the oil in a pan over medium heat. Add the onion and fry for a couple of minutes. Add chicken and fry for 5 minutes. Add garlic and chillies and cook for another 3 minutes. Add everything else except the coconut milk and coriander and simmer for two minutes. Stir in the coconut milk and fresh coriander leaves and serve with basmati rice.