This lot should do 8 people.

This is one of those curries where the meat is pre-cooked in the green onion sauce first. (see basic sauce recipe).

8 tbsp of the reserved green curry sauce. If you froze some in an ice cube tray, 8 cubes. 
12 tbsp vegetable oil.
2 tsp turmeric.
2 lb diced chicken. Legs, breasts, thighs, wings etc

Gently heat the oil and the green sauce along with the turmeric until it starts to brown. Don't rush it!
Add the cubed chicken and simmer gently with the lid on for 15-20 mins.
Once cooked drain off the sediment. You can freeze the chicken at this stage, keep it in the fridge for 3-4 days or use it straight away. Guess what happens in our house? 

The chicken from stage one.
2 medium onions, I shell them, i.e. cut the onion into 4 then break the layers up into cupped leaves. You can slice them into rings if you like I just happen to like them this way
1 ½ pints (750ml) of the finished curry sauce.
2 tsp chilli powder. (This will give a medium heat to the curry add more or less as you prefer).
2 tsp salt.
2 tsp garam masala.
2 tsp ground cumin.
1 tsp ground coriander.
1 tsp ground fenugreek.
Fresh coriander.

Heat the oil and soften the onions.
Add the curry sauce and bring to a simmer.
Add the salt and chilli powder, stir well to get an even blend.
Add the chicken and cook gently for 10 mins or so.
Sprinkle on the remaining herbs (except the fresh corriander) and cook for another 5 mins.
Drain off any fat and garnish with lashings of fresh coriander.