In a mixing bowl combine the cream, salt, chilli powder, dried coriander, onion, chopped green chilli, tomato and chicken and mix thoroughly. Add the egg and mix well.
Warm the oil in a frying pan over a medium heat. Pour the omelette mixture into the pan and cook for a few minutes to brown the base, flip over and cook for about a minute before folding over and transferring to a warm serving plate, cook a little longer if you prefer a dry omelette. Garnish with chopped fresh coriander and enjoy.