Chicken Curry

WHAT YOU'LL NEED

• 2 tbsp Flora Buttery
• 1 onion, finely chopped
• 6 garlic cloves, crushed
• 2 cm fresh root ginger, finely sliced
• 1 tsp Madras curry paste
• 2 curry leaves
• 600 g skinless chicken breast fillet diced
• 400 ml tinned coconut milk (or use reduced fat coconut milk)
• 1 Knorr Chicken Stock Pot
• 1 tsp cumin seeds (optional)