Chicken Korma from scratch

This is a favourite of mine from the takeaway so I decided to have a go at making it at home. This is the recipe I used:

Ingredients:
One white onion
One red pepper
Three medium chicken breasts
Olive oil
Chicken Korman Curry Paste (available in a jar)
Fresh Coriander
One can of coconut milk
50ml water
50 ml Double Cream
1 teaspoon of sugar
Half teaspoon of dried ginger or a piece of fresh ginger

Method:
Dice the onion and cut the red pepper into strips.
In a non-stick pan fry off the onion and red pepper until they are soft.
Add half of the jar (small jar) of curry paste and cook for about 2 minutes on a medium heat. Do not burn the paste.
Add the ginger and stir in well. The smell should be amazing at this stage!
Add 50ml water and stir until it has mostly evaporated off.
Dice the chicken and add to the pan.
Stir until sealed with all the wonderful curry paste and juices.
Add the can of coconut milk and stir in well.
Add the sugar
Add the double cream
Turn the heat down to medium low and stir so as all the wonderful creaminess and flavours infuse into the chicken which needs to cook all the way through (should take about 10-15 minutes)
Chop the fresh coriander and sprinkle over the top. Turn the heat down.

Serve: 
This is a dish that needs to be placed in the centre of the table so as people can serve themselves.
Serve with pilau rice or basmati rice, some warm naan breads and for an extra treat some popadoms which you can buy and pop yourself in a pan (the younger kids will love watching them burst into life).

I forgot to take a photo of this dish but I promise you it was so delicious. Next time I make it I will take some pics.....

Brenda