For chicken curry, you will need:

4 skinless boneless chicken breasts, cut into cubes
4 cloves of garlic, thinly sliced
2 small onions, chopped
Handful of chopped fresh coriander
6 green birds eye hot chilis, finely chopped
1 tbsp crushed ginger
Juice of 1 1/2 lemons
2 cups chopped fresh tomatoes
1 1/2 tsp sugar
2 tsp salt
200ml sunflower oil
1 1/2 tsp hot chili powder
1 1/2 tsp turmeric
1 tsp paprika
1 1/2 tsp onion granules
5 Kaffir lime leaves
2 tsp cumin
1 chicken stock cube
1 1/2 tsp garam masala
1 1/2 tsp cayenne pepper powder
1/2 cup or 125ml cream
(serves 4)

In a cup, mix together the sugar, salt, chili powder, turmeric, paprika, onion granules, cumin, garam masala and cayenne pepper powder.

Heat the oil in a lidded saucepan over medium / high heat. Fry the onion for 5 minutes but do not burn. Add the garlic, ginger and spice mixture and fry for 2 minutes. Add the chicken fry for 5 minutes. Add the Kaffir lime leaves, lemon juice and tomatoes, cover and simmer for 5 minutes. Add the stock cube and green chilis. Cover and simmer on medium heat for 20 minutes. Add cream, stir well and heat to just bubbling but do not boil. Serve with coriander sprinkled over the top.