Cut the chicken fillets into generous pieces. If you have time, marinade the chicken in the base sauce for an hour to allow the flavours to permeate the meat.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds. Add chicken pieces and brown lightly, add the base sauce and simmer for 1-2 minutes.
Add the main sauce and bring to a boil. Cook for 3-6 minutes or until the chicken is cooked through.
For extra heat, simply add the chilli.
For extra richness and a little cream or cashew nut paste, and handful of freshly chopped coriander.