There are a million ways to make curry, I take a few short cuts when cooking it for myself or a small group. I do make it differently when there is a family occasion or a lot of people around.
Today was a one hour curry, I started by trimming the fat and cutting into small strips.
We have a dedicated cast iron curry pot that we use. Start with veg oil of your choice, enough to cover the bottom of the pot. Sauté some diced onions on medium high heat, until translucent then add curry paste and cook for a few minutes. Add a little water if it starts to stick.
I added diced potatoes now, more salt to season, and about 1 cup of boiling water to make a sauce and give the potatoes a way to cook, cover and reduce to medium heat.
Now you just need to cook it until the potatoes are done. Keep adding boiling water if it sticks, cover it so it steams, when they are cooked to your liking, use the boiling water to create the thickness of the sauce you want. I added some green onions at the end.
5-6 chicken thighs, boneless, skinless, fat trimmed, cut into equal sized pieces
1 medium yellow or red onion diced evenly
2-3 tablespoons of pressed garlic, not the preminced stuff in the jar!
2 medium potatoes chopped
2 green onions chopped
1/8 of a habanero pepper (to heat tolerance)
2 tablespoons of curry powder
1 tablespoon of masala
Salt to taste
NOTE: if you want to use chicken breasts instead of thighs, you should cook the potatoes first, at least half way, remove, then cook the chicken as described above, then add the potatoes back in to finish off. Chicken breasts will get dry very quickly.