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i use turkey mince normally but chicken is two thumbs up too

i need to find a lamb kofta recipe too

then stock
easy
add other stuff to make it nicer

Chicken boneless, cubed..however much you want to eat.

Depending on the chicken, a couple of onions. The more chicken the more onions.

A handful of green chillis. The little birds eye ones.

About 5/6 tomatoes.

Some coriander.

Some garam masala (go to any ethnic shop or supermarket in fact!)

Salt

chilli powder. Proper asian style one, none of that queer cayenne pepper stuff.


So....in a little oil, very little! fry the medium size chopped onions until they go brown. Don't let them go black. If you need, add some water. Make sure they're brown before you do the next thing.

Then add the chicken and let it cook for a while. Asians do it for ages but it only needs to be done for about 10 mins. Again, add water if you need. No more oil after the first stage. You should have roughly more onion in the pot than chicken, because onion is the masala, if you don't have enough it'll be really dry. You can add the chilli powder and salt to season. Do it to taste. An average amount might be a teaspoon of each. I'd keep them balanced. Dont' put more of one in than the other.

At this point you can add the tomatoes and green chillies (just take the ends off and throw them in). Chop the tomatoes into four pieces for all and put the lid on and let it simmer for a while. You can keep checking on it. Right now the job is to reduce the masala so that the onions kind of melt into the tomato and it becomes a smooth sauce of sorts. If you're premature you'll be left with visible onion. The best curry you'll be barely able to make out the onion, it'll just be a tomatoy/oniony masala. It's not so serious though. I'd say about 30 minutes of simmering. Remember, if it gets too dry, add some water. I normally add half a glass of water. It depends on how many people you have to feed. Add more water to make the masala go further if there's more people and you haven't got enough!

When you're happy with the sauce, add about a teaspoon or so of the garam masala. It's quite strong so do one first then check the taste. At this point do a chilli and salt check because you might want to add more.

Add some coriander leaves and give it a stir. When you're serving add a generous amount of coriander on top of the curry to garnish.

It's dead easy once you're doing it and SOOO delicious! But a naan bread from your local take away and you'll never look back.

Stick them in the blender with some tommy toes, garlic and ginger
simmer with a load of paprika and tumeric
that's your sauce
fry up some onions and garlic and ginger and spices
stick in the chicken
fry for a bit
pour on the sauce
reduce
stir in some more spices
bish

bash

bosh
eat

easy and lurvely.. great with some baby sweetcorn and mange tout in it..

http://www.bbc.co.uk/food/recipes/database/thaigreencurry_67788.shtml
http://www.bbc.co.uk/food/recipes/database/greencurrypaste_67789.shtml

Finely chop a large onion. Saute in about 2 tbsp oil over a gentle heat until golden brown all over (maybe 15-20 minutes).

Add 2 cloves of garlic, 1cm piece of ginger and green chillis to taste (two in this recipe makes it hot). Saute for a minute.

Add 1 tsp each of salt, coriander, cumin, chilli powder, paprika and garam masala, and 1/2 tsp turmeric. Saute for about another minute (not too long). Then add a couple of tomatoes or about 4 tbsp passata, and a little water.

Turn the heat up a little, add 1lb cubed chicken thighs and seal all over. Then cover with water and leave at a simmer until chicken is cooked through and sauce is thickened. Stir in a handful of finely chopped fresh coriander about 5 minutes before you serve.

recipe I always use. Super simple.

3 tsp vegetable oil
1 bay leaf
4 green cardamom, 2.5cm cinnamon stick, 10-12 black peppercorns, 1 tsp cumin seeds, 2 cloves all pounded together with a pestle and mortar
250g onions, finely sliced
½ tsp garlic, minced to a paste
½ tsp red chilli powder
1 tsp coriander powder
½ tsp turmeric powder
salt to taste
100g tomatoes, roughly chopped
1 tsp tomato paste
600g chicken, boned, cut into
2.5cm dice
½ tsp garam masala
2 tsp coriander leaves, finely chopped
1 tsp ginger, finely chopped

Heat the oil in a pan, add the bay leaf and pounded spices, and stir until the spices crackle and they change colour. Add the onions and sauté until golden brown, then add the garlic paste. Stir continuously and keep scraping the bottom of the pan to avoid the mix getting burnt. Add the powdered spices, but not the garam masala. Mix quickly without letting the spices get burnt at the bottom. Add salt, the tomatoes and the paste and cook on slow heat, stirring slowly. As the tomatoes melt to form a sauce, add the chicken and cook on a slow heat for 20-25 minutes until the chicken is almost cooked. Sprinkle on the garam masala and simmer to finish cooking. Add coriander and sprinkle on ginger.

If you like it creamier add a few spoons of greek yoghurt at the end.

The rogan josh recipe in the last Jamie Oliver book is pretty good. It ticks the tomato box, but I don't have the recipe to hand I'm afraid...

http://www.recipezaar.com/Kadhai-Chicken-221509