Creamy chicken curry

Serves 2 big portions

1 tbsp olive oil
1 onion chopped finely 
2 cloves garlic chopped finely 
1 tsp chopped ginger 
2 cooked chicken legs, meat removed and cubed
1 tin 400ml coconut milk
1 chicken stock cube
2 tbsp curry powder
2 tbsp tomato purée 
1/2 red pepper chopped
1/2 green pepper chopped 
3 mushrooms sliced 

1) heat the olive oil and gently fry the onion, garlic and ginger for 3-5 mins until softened, stirring regularly to make sure it doesn't catch and burn
2) stir in the curry powder and add the chicken, mix well so the chicken is covered in the powder
3) add the coconut milk, and tomato purée and stir well. Crumble in the stock cube and then add he peppers and mushroom. 
4) bring to the boil then turn down to a simmer for 15-20 mins until the sauce has reduced and thickened. Serve!