I have been experimenting in the kitchen and have come up with my own curry recipe.
Depending on personal taste and level of heat liked 1 teaspoon of the following spices + 1 teaspoon of garam masala. From watching Rick Stein's curry expedition it would appear that different regions have their own versions of garam masala. I have my own version but I can't tell you what's in it.......not because it's a secret - I forget what's in it.... but it's yellow! A while ago I had a spice revamp/clear out and put all the various spices into one big jar! Mrs Nesbitt's own Garam Masala - I can never reproduce this to taste exactly the same - such is everyday life here in my kitchen!
Getting back to the plot - mix all spices together.
Cut two chicken breasts into pieces and put to one side. (Away from Dog's noses!)
In a pan cook through some chopped onion with oil of choice. I use Frylight - or water.
Add spices and water to reach a paste stage and add more water.
Add garlic - again according to personal taste and who you are with - I use the prepared frozen cubes - so easy and convenient.
Add diced chicken and cook through - usually 5 - 10 minutes.
Stir in chopped veg of choice - I always have a bag of frozen chopped peppers in the freezer.
Add Passata - until mixture is nice and thick and chicken and vegetables are covered.
Crumble in a chicken stock cube.
Simmer for 5 - 10 minutes until all veg is hot and mixture is thick. Add more water or passata if needed.
Just before serving stir in a Mullerlight Coconut Yoghurt.
It will look like this and taste amazing!
I made this only a couple of nights ago and Jon said it was the best curry I had ever made, and it's all my own take on a curry.
I served it with rice.