The downside of making curry at home is your lack of options; if one person likes vindaloo and the other's more into korma, then somebody's going to end up shit out of luck, aren't they?
Since I live in household where there are mixed viewpoints on the correct heat level of Indian food (I maintain that eating anything that causes physical pain is tantamount to self-harm, Pete apparently disagrees), I've started making two at the same time, with a recipe similar enough that I don't get confused between the two. This makes one vindaloo-style, one slightly-spicier-than-a-korma-depending-on-my-mood-style, and about two generous portions each.
You will need:
300g skinned, boneless chicken thighs, chopped into bitesize pieces
100ml yogurt
100ml white wine or cider vinegar
4 heaped tsps of any hot blend of spices, or pre-made garam masala
1 tsp mustard seeds
2 tbsp ground almonds
2 cans of chopped tomatoes
2 large chopped onions
1-4 fresh chillies (depending on how hot you want it)
Salt and any other seasoning you may want
Mix the chicken with the garam masala and salt until the pieces are evenly covered. Split into two bowls, and mix the yogurt into one and vinegar into the other. Leave to marinade for at least an hour, prefereably longer.
Get two saucepans ready, and start cooking a chopped onion in each. Add the chillies and mustard seeds to one, and the almonds to the other. Put the vinegar chicken in the saucepan with the chillies, and the yogurt chicken in the pan with the almonds.
Add a can of chopped tomatoes to each, along with a little water or stock. Simmer for about 25 minutes. Once cooked through check for seasoning - you may want to add more vinegar/chilli/yogurt, etc.
Serve with rice.
There you have it, it turns out it's easy enough to make one delicious and one stupid curry at the same time.
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