Place a wide based pan on a medium heat and add the oil. Add the sliced onions and chopped green chilli along with a good pinch of salt. Cook for 3-4 minutes until the onions are soft and slightly golden before adding the ginger and garlic paste, garam masala, ground cumin, ground fenugreek and turmeric. Coat the onions in the spices and cook for 30-40 seconds.

Turn up the heat to high. Add the diced chicken to the onions and spice mix and coat the chicken well in the mixture. Add the tomato puree, stir again for 1 minute before adding 100ml water per person, bring to a simmer, season with salt, stir well and cook for a further 2 minutes to allow the sauce to come together.

Pour in the double cream, bring to a simmer, turn down the heat to medium-low and cook for 13-15 minutes, stirring often. Once the sauce has thickened and the chicken is cooked through, the curry is ready to serve.

Heat the cooked Basmati rice and divide into four serving bowls. Serve the curry, scatter with coriander (if using) and tuck in.