Ramadhan Special (How to cook chicken curry in 10 minutes)

Ingredients:
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
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

Steps:
1)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.
If you want the curry to be less spicy, take out more chili seeds. You can always omit the chili if necessary or wanted.
2)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.
3)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.
4)Add the chili and garlic. Leave it on medium heat and keep stirring.
5)Add the rest of the ingredients. Also, add the 2 tablespoons of double cream. Mix and cook everything together, then remove from the heat.
6)Serve the chicken curry with naan bread or rice.

Tips:

To check if the chicken has been cooked thoroughly, take a piece from the pan and set it on a plate or cutting board. Use a fork and a knife to cut a slit. If the inside is white, it is cooked. If it's not, put the piece back in the pan and cook the mixture for a little longer.