Heat oil in a large saucepan and add spring onion, garlic, ginger, chillies and curry leaves and fry together for 1 minute.
Add chicken, Robertsons Coriander and Robertsons Cumin to the pan and brown the chicken for approximately 10 minutes.
Add milk and water to the pan. Stir in KNORR Fresh Ideas pouch contents and bring to the boil while stirring.
Add coconut cream, coriander and tomatoes.
Simmer uncovered for 20-30 mins until the chicken is cooked through.
Serve with poppadoms and sambals.