- Heat oil in a large saucepan.
- Add onions and cook 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 water and bring to the boil. Lower heat, cover and simmer for 30 minutes.
- Stir through cream or coconut milk and heat through.
- Sprinkle with fried curry leaves, cumin and mustard seeds if desired.