Chicken is by far the most popular main ingredient choice when it comes to curry, and with good reason. Chicken looks good and tastes good. Properly cooked, as here, it is healthy and nutritious food and it cooks in the pan in less than fifteen minutes. A wok or Indian karahi is recommended, but a saucepan will suffice, although you will need to stir it to prevent sticking and burning. You can use any chicken meat, and if you wish, you can keep it on the bone, as they do in the sub-continent. Here though, in keeping with popular demand, we use skinned chicken breast fillets.