1. Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium-high heat

2. Add the chicken and cook until browned on all sides about 5 to 6 minutes then remove and set aside

3. Add the remaining 1 tablespoon (15 ml) of olive oil to the same skillet

4. Toss in the diced onion and cook until soft about 3 to 4 minutes

5. Stir in the minced garlic and cook for 1 more minute

6. Add the ground cumin 1 teaspoon (5 g) ground coriander 1 teaspoon (5 g) ground turmeric 1/2 teaspoon (2 5 g) ground cinnamon 1/4 teaspoon (1 g) and ground cayenne pepper a pinch about 1/8 teaspoon (0 5 g)

7. Cook the spices for 1 minute stirring constantly

8. Pour in the diced tomatoes 400 g or 14 oz can coconut milk 400 ml or 14 fl oz and heavy cream 120 ml or 1/2 cup

9. Stir well and bring the mixture to a gentle simmer

10. Return the browned chicken to the skillet and stir to coat in the sauce

11. Reduce heat to low cover and let it simmer for 10 to 12 minutes until the chicken is fully cooked

12. Stir in 1 tablespoon (10 g) of grated fresh ginger and 2 tablespoons (8 g) of chopped fresh cilantro

13. Season with salt and freshly ground black pepper to taste

14. Serve the curry hot garnished with extra cilantro if you like

15. Accompany with cooked basmati rice and a simple side salad