Put the chicken, ginger, garlic, chilli
powder, coriander, lime juice and 1 tbsp
of oil in a bowl. Stir, and set aside. Chop
the onion, and seed and chop the chilli.
Heat a large shallow pan. Tip in the
chicken and marinade and fry for about
6-8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil
in a pan and fry the onion and chilli for
3-4 minutes until just soft. Add the
turmeric and stir fry for 1 minute. Lower
the heat, pour in the cream and simmer
for 2-3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the
lemon juice. Serve with rice and naan bread.