1. Place the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil.
2. Cover and place in the refrigerator to marinade.
3. Heat a heavy-bottomed shallow pan and, when hot, add the chicken.
4. Cook for 8-10 minutes until the chicken is browned on all sides.
5. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown.
6. Add the turmeric and cook for one minute.
7. Stir in the cream and cook gently for a couple of minutes.
8. Add the chicken to the creamy sauce and simmer for five minutes until the chicken is cooked through.
9. Check for seasoning, and add lemon juice to taste.
10. Garnish with fresh coriander and serve immediately with the rice and/or naan bread.
