Here's an easy and tasty curry recipe. The most work involves assembling the marinade, after that, it's just a quick saute and simmer. I like the blog it's from quite a bit -- lots of filling main dish recipes. What I like is that the author is good at explaining why to do certain steps and how that creates the flavor or makes the recipe work.
2018-08-01 Butter Chicken Curry via Recipe Tin Eatshttps://www.recipetineats.com/butter-chicken/Chicken
1.5 pounds boneless chicken thighs, cut up in chunks or bite-size pieces. (This is the approximate size of the package they usually come in at my store, could be more or less.)
Marinade
1/2C plain yogurt
1T lemon juice
1T fresh ginger minced
2 garlic cloves, crushed
2t garam masala spice mix
1t turmeric
1t cumin
1/2t cayenne pepper ground
Marinate chicken overnight.
The next day, remove chicken from marinade. Allow marinade to cling to the chicken -- don’t try to shake it all off. (But also don’t dump excess liquid marinade in the pan.)
Heat roughly 2 tablespoons ghee or vegetable oil in a skillet for sauteeing. Cook chicken about 3 minutes until white all over (may not brown due to marinade). Doesn’t have to be all the way cooked thru because it will be simmered in the next step.
Add to skillet:
1C canned crushed tomatoes aka tomato puree; ideally just tomatoes, without added seasonings
1T sugar
1.25 t salt
Simmer on low for 20 minutes.
Stir thru:
1C cream
...
Eat over rice.
... ...
Note about the canned crushed tomatoes: A typical 14.5 oz can will be roughly 2 cups, maybe a little less. Use half for this recipe; the rest can be poured into a freezer bag, labeled and saved for another recipe. Tip: freeze flat for easier storage.