This is how I make a quick chicken curry.
In a hot pan add some sunflower oil, ghee would be better, but I never use it enough to justify buying it, so I use sunflower oil.
To the oil I had some cumin, coriander, ginger, tumeric and some chilli.
Cook the spices for a short while before adding diced chicken, chopped onions, red pepper and mushrooms.
Cook on a medium heat until the chicken is cooked.
Add some coconut milk and cook for another five to ten minutes.
Add some freshly chopped coriander and serve with rice or naan bread (or both).