Chicken Curry

For the curry

1. In a blender place the chillies, coriander, turmeric, garlic, ginger, cinnamon, 2tbls olive oil, 2tbsp cold water and a couple of pinches of salt.
2. Blitz to make a coarse paste.
3. In a large wok heat the remaining oil and over a medium heat fry the onions with the curry leaves for approx 3 minutes.
4. Once the onions are softened, add the paste and cook for a further minute.
5. Place the chicken in the sauce, mix well and fry for 5 minutes.
6. Add in the cream and coconut milk and crumble in the stock cube.
7. Cook on a medium heat for a further 8 minutes until the sauce starts to thicken and the chicken is cooked through.
8. Stir through the coriander.

For the rice

1. Place the rice in a sieve and wash for 5 to 5 minutes.
2. Let the rice dry in the sun or in a low oven.
3. Bring the water to the boil and add some salt.
4. Add the rice and stir then lower the temperature to a medium heat.
5. Stir continuously until all of the water has absorbed.

To serve

1. Serve the curry with the rice and naan bread