Step 1

Make Spice Blend. Combine all ingredients in a small bowl.

Step 2

Heat oil in a large frying pan over medium-heat. Add onion. Cook, stirring for 5 minutes or until softened. Add spice blend, ginger and garlic. Cook, stirring for 30 seconds or until fragrant. Add tomato paste. Cook for 30 seconds.

Step 3

Stir in stock until combined. Add chicken. Season with salt and pepper. Stir to coat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes. Stir in coconut cream. Simmer for 10 minutes or until sauce thickens slightly and chicken is cooked through.

Step 4

Serve curry with basmati rice, naan bread and coriander leaves.