For the curry:
In a blender place the chillies, coriander, turmeric, garlic, ginger, cinnamon, 2tbls olive oil, 2tbsp cold water and a couple of pinches of salt.
Blitz to make a coarse paste.
In a large wok heat the remaining oil and over a medium heat fry the onions with the curry leaves for approx 3 minutes.
Once the onions are softened, add the paste and cook for a further minute.
Place the chicken in the sauce, mix well and fry for 5 minutes.
Add in the cream and coconut milk and crumble in the stock cube.
Cook on a medium heat for a further 8 minutes until the sauce starts to thicken and the chicken is cooked through.
Stir through the coriander.
For the rice:
Place the rice in a sieve and wash for 5 to 5 minutes.
Let the rice dry in the sun or in a low oven.
Bring the water to the boil and add some salt.
Add the rice and stir then lower the temperature to a medium heat.
Stir continuously until all of the water has absorbed.
Serve the curry with the rice and naan bread
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