I plan on cooking green chicken curry. Last time I cooked with diced chicken, it went rubbery. At the same time, I'm nervous about under-cooking chicken - as it's notorious for having harmful bacteria. Each chicken piece is about 3 cms thick.

Would you please give me some specifics:

1. Cook in the pan on high/low/medium heat?
2. How long should I cook it for?
3. Plus any other tips you may have?

Thank you.