Chicken Curry in Ten Minutes

• 3 tablespoons (45 mL) of olive oil
• an onion (medium)
• 14 oz (400 g) of chicken fillet
• 2 garlic cloves
• 1 chili (green)
• 1/4 teaspoon of salt
• freshly ground black pepper
• 1/4 teaspoon of turmeric
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of ground coriander
• 1 teaspoon of tomato purée
• 1/4 teaspoon of garam masala (or a teaspoon of curry paste)
• 2 tablespoons (30 mL) of double cream

Get bowls and cut the vegetables really small. Just remember that the smaller something is, the faster it cooks. You'll want the garlic cloves, onion, and chili to be finely chopped.

Get a clean chopping board and also chop your chicken into small pieces. Just be sure that you wash your hands after cutting the raw chicken before moving onto the next step.

Heat 3 tablespoons of oil in a frying pan and cook both the onions and chicken pieces over medium heat. Cook them for about 5 to 7 minutes, so that the chicken is cooked thoroughly.

Add the chili and garlic. Leave it on medium heat and keep stirring.

Add the rest of the ingredients. Also, add the 2 tablespoons of double cream. Mix and cook everything together, then remove from the heat.

Serve the chicken curry with naan bread or rice.