I've always made chicken curry in a variety of ways, but I never documented. Yesterday I looked at some recipes and using a combination of them came up with what John says was the best ever.
In the past I have added the dry spices to the pan with the chicken and vegetables and let them blend then added tomato paste. Then I have used either chicken stock or coconut milk.
I don't have precise measurements. The spices are very much to your personal taste. I used at least a tablespoon of each.
Garam masala powder
Ginger fresh chopped
Garlic fresh chopped
Piece of a jalapeno
Tomato sauce - I use the kind sold in a box brand Pomi Strained Tomatoes I used about a half cup.
Combine all the above in a blender until it is a smooth sauce.
Chicken - whatever you choose. This time I used boneless skinless chicken breasts. This would also be delicious with lamb!
Green peppers chopped
Rest of the jalapeno
You can add any other vegetables that you like.
Add olive oil and heat pan. brown the chicken and vegetables. Add the pureed sauce mixture to the pan. Mix and cook on medium heat for 10 minutes.
Add coconut milk. And let simmer for at least an hour to combine flavours.
Image after coconut milk is added.
Serve over rice.