Cut chicken breasts into bite size pieces.
Heat the oil and butter in a dry wok, on a medium heat.
When hot, add the sliced onion & fry until golden brown.
Next, add finely chopped garlic, ginger and chopped chilli and stir until oil separates from the mixture.
Add the chicken pieces and fry until they are sealed (Turns white in colour).
Add salt and the coconut cream.
Cover and cook on medium heat until the chicken is tender and the gravy thickens.
Next add the tomato cream sauce.