Help a curry novice!

[Nonie241419]

I would quite like to have a go at making a chicken curry. However (and it's a big however), I have only eaten a handful of curries in my whole life. I grew up in a house where nothing with garlic, spice or chilli was eaten, then married a man who won't entertain eating any Indian food at all. I've never had an Indian takeaway or made any Indian food and have only eaten at Indian restaurants about three times.
So I am a REAL novice. I do like spicy thing and am not too keen on creamy stuff, so I don't think a korma is the way to go. I have one DC who will have a go at eating it, and two who will refuse - as well as DH, so I don't want to spend ages slaving over it, when only two out of the five of us will even try it. I have no Indian spices in my cupboard, so I was thinking it might be best to start with a jar (although I don't usually use jars), and then if DC1 and I like it, I'll stock my cupboard more appropriately.
So any suggestions for simple, but really tasty, moderately spicy, idiot-proof curry?
Thank you ??

Some of the jars aren't bad (I quite like the lloyd grossman ones) - but if you want to go the next step beyond that get a jar of one of the curry pastes (Patak for instance). They may have ideas on the label but if you fry up some onion and maybe red pepper and garlic, dollop of the paste, fry that gently a bit more and then add coconut milk you should end up with something tasty (oh, and don't forget the chicken!.... I often do prawn which get bunged into the sauce nearer the end)

Fry an onion
Fry your meat/veg
Bung in a little mild/medium curry powder and stir for a min - there are loads and if you don't want anything too strong, go for a supermarket version or something like sharwoods/pataks. Do not go to your local Asian store and ask for a nice mild mix. It will blow your head off.
Add a can of chopped tomatoes and stir

This is the easy peasy basic version. Once you've mastered that, then you can start getting individual spices and making your own blends.

allrecipes.co.uk/recipe/5586/easy-chicken-curry.aspx

patacks curry paste with tin of toms, coconut milk, or squash soup and maybe chopped onion and some meat. if they don't like spice start on korma. you can't go wrong and very easy and not too unhealthy. either on the hob or slow cooker

Thank you! I'll make one with DC1 this week and we can scoff it while the others eat beans on toast, lol!

I make a lot of Indian food from scratch but often use the Patak's Rogan Josh jars with skinless chicken thighs cut into largeish chunks. Recommend adding a few handfuls of red lentils to the pot to thicken up the end result a little.

uncle ben' tikka masala is very good.

If you want an alternative to curry I found a recipe yonks ago that said to mix curry paste with mango chutney (2 parts chutney to paste) and spread on chicken leave to marinate then bung in the oven when you're ready. I thought the curry paste would taste raw but it works!

I serve it with pilaff rice - fry onion, garlic, spices (I use a pre-mixed one with cardamom etc.) fire the rice in with water and simmer. 2 parts liquid to one part rice, cook for 20 mins fluff with fork then leave off the heat, lid on for 5 mins. Perfect every time. Sprinkle in fresh coriander when ready to serve, sometimes I dry fry some beaten up cashews also and add them to the rice or sprinkle on top.

I like it with broccoli or any green veg really.

how about a Thai?
they dont tend to use garlic.

Use a mild curry powder and some (light) coconut milk. The coconut milk doesnt make it creamy, just gives it a milder, very slightly sweet flavour.

Caribbean curry powders (the Dunns river, Mr Brown and Tropical Sun brands are all available in supermarkets) tend to be milder, also.

A mild Caribbean-infoeunced curry (popular in caribbean countries with big Indian populations like Trinidad) is dead easy to make.

1. Brown chicken pieces (whatever cut you like, chopped up breast easiest for a beginner) and then set aside.
2. Dice an onion and soften in the hot oil. Add curry powder (a dessert spoon if you want a mild curry taste) and fry for about a minute (dont let it burn). If you want extra flavor, add a crushed garlic clove and about 2 inches of fresh ginger diced at tuis stage and dry for 30 secs or so.
3. Put the chicken back in the pan, throw in some small chunks of potato or sweet potato if you like, cover with chicken stock and approx half a can of light coconut milk.
4. Lid on, bring to boil, then turn down and simmer for 30 mins-ish.

Thank you!