Heat oil in a medium saucepan over medium heat; add onions, garlic, ginger and chilli. Sauté for 6-8 minutes or until onions soften.
Add the KEEN’S Curry Powder, McCormick Coriander Leaves, Cumin Ground, Paprika Hungarian Style and Turmeric and cook for a further 2-3 minutes (add a little water if sticking to the bottom of the pan).
Stir through tomatoes, coconut cream and chicken, reduce temperature and simmer for 20 minutes until chicken is cooked.
Serve over steaming rice with coriander and yoghurt.
Serving Suggestion: Serve with rice, yoghurt and fresh coriander.
This curry recipe is delicious substituting chicken with firm white fish fillets or green prawn cutlets.