- Heat oil in a large saucepan.
- Add onion and cook onions over a low heat for 5 minutes or until softened. Remove from pan.
- Increase the heat and brown the chicken.
- Return the onions to pan. Add curry paste and cook for 1 minute.
- Add tomatoes and bring to the boil. Lower heat, cover and simmer for 30 minutes.
- Stir through cream and heat through.
- Sprinkle with julienned ginger and coriander leaves if desired.