Mix ginger, turmeric, garlic, chili, half the cilantro, lime juice, 1 tbsp of the oil, salt and pepper in a large bowl.
Add chicken strips and coat well. Refrigerate for 20 minutes.
Soften the onion in the remaining oil and add the chicken along with it's marinade.
Cook on a medium-high heat for 4-5 minutes.
Add cream and simmer for 3-4 minutes.
Season and add lemon juice to taste along with remaining cilantro.
Serve with naan bread, white rice and a cold beer!
