Chicken Curry for 4

Method

1. Heat the oil in a large pan and fry the onions for 8 minutes until golden.
2. Add the diced thighs and brown for 8 minutes.
3. Stir in the curry paste and cook for 2 minutes until fragrant.
4. Lower the heat, pour in the cream and simmer gently for 20 minutes – don't let it boil or it'll split.
5. Season with the salt and serve with rice.