Quick and easy chicken curry

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Any recipes for a quick and easy chicken curry. All the ones I have made before just don't seem to taste right

I find using a paste (not a sauce) makes a difference!

Use boneles chicken thighs (eg 6, better for flavour)
Brown these (having cut in half or quarters) set aside

Fry off some onions (use butter and a little bit of groundnut oil)
Add some freshly chopped tomatoes (about 6 medium/large) cook for a few mins
Add 1-2 tbs curry paste
1 tsp ground ginger
Cook until you can smell the spices release
Add about 250ml stock
Bring to boil and leave to reduce by about half
Reduce heat to a simmer. Add about 150ml coconut cream and a tsp sugar
Add the chicken and cook but don't boil for about 15 mins
Season and You can add a bit of double cream cream and veg if you want at the last minute plus a squeeze of lime juice, coriander, mango and chillies (all optional).

It's always hard with a recipe. I would do a live class with Diaspo - you have an expert guiding you along so it cannot wrong!

I did a Tandoori chicken class a few weeks ago and it came out lovely!

I try to copy curry recipes from this site. It includes videos from inside restaurants.
I always use chicken thighs as well, much more flavour, or slow cooked chunks of lamb leg.

www.curry-recipes.co.uk/curry/index.php?PHPSESSID=ndlseinkabot4btk2f3ll6c3gn&board=21.0

Patak paste pots, just need to add minimal ingredients to them. Very quick and easy.

My Indian fiend always says the biggest difference between authentic curries and those lacking are cooking with more ghee, salt and fresh herbs than you think you need!
I tend to try and make my dishes healthier but think I pay a price for that.

Buy whole spices like coriander and cumin, crush them. Garlic. Green chillies. Garlic. Paprika. Curry powder. Bit of garam masala. Fry spices in onions/oil before adding garlic and tomatoes.

I make Caribbean curry chicken alot, can make it kid friendly by removing the scotch bonnet.
Literally season meat with betapac curry seasoning, garlic thyme and all spice.
Sear meat, add in about 200ml of bistro chicken gravy, half tin of coconut milk, more fresh thyme and pimento seeds, scotch bonnet whole, some all purpose seasoning and bring to boi them simmer for 30mins.

I want to second Pataks paste pots. I have a big range of cookbooks, dried spices..Pataks - game changer