About this recipe: Using a good-quality curry powder or paste takes all the work out of making this fabulous dish. For the best flavour, make it a day ahead and reheat.
*Add a finely diced eating apple and a handful of raisins to the curry 15 minutes before the end of cooking. You can substitute cream for the yoghurt. *Serve with boiled rice or warm naan bread. Make a banana raita accompaniment, with sliced bananas tossed in Greek-style yoghurt.
you can make an even easier curry by putting all ingredients: onion garlic ginger curry paste, yoghurt etc in a blender and blitzing then fry pieces of chicken in a teaspoon of oil with some bay leaves and cumin seeds for extra fragrance. when chicken browned then pour over blended sauce with a cup of water and simmer until curry thickened and chicken cooked through. When done garnish with corriander leaves and serve with rice. I added chick peas and used smaller pieces of chicken so it would cook faster - 04 Dec 2012