O.K. here is an easy way to make it and the best part - you can make the curry ahead of time and put the entire pot in the freezer if you have space. You can just thaw it in the refrigerator, put it in a pot and no one will know it was cooked ahead of time. The same way you can make this a day ahead and leave it in the refrigerator. It tastes better the next day.
Chicken - I would buy 2-3 whole chickens and then cut them up in small peices, discard the skin and trim the fat, wash and reserve it.
2 large onions finely chopped
6 cloves of garlic and 1 small stick of ginger minced (or chop it super fine)
1 medium can of tomato sauce or crushed tomatoes
Spices - If you can grind it fresh it would be good. I would take 1 tbsp of cumin seeds, 1 tbsp of corrainder seeds and 3 or so dried red chilis (arabol) and dry roast them in a skillet and then dry grind them. If you are not that adventurous then buy some good quality curry powder and use a couple of tbsps of that
1 tbsp of paprika for color
1 can of coconut milk (unsweetened)
Oil - 2-3tbsps
salt to taste
1 cup of water
Cilantro for garnish
In a pan add the oil and saute the onions until golden brown. Add the ginger, garlic, spices and salt to taste and saute them for a minute. Next add the chicken and saute it for 5 minutes or so. Add the tomatoes, coconut milk, a cup of water, cover and let it all cook on low for 30 minutes or so. The chicken will release a lot of water. Now uncover and let it all cook for another 30-40 minutes or until the chicken cooks and the gravy thickens.
Garnish with cilantro
Serve with basmati rice. I like to make mine with a packet of frozen peas and carrots (available in your freezer section). Here is how I make it to jazz it up a bit
Wash the rice several times in cold water and then allow it to soak in water for an hour or so
In a pan add some butter and once it's melted add some cumin seeds, a couple of sticks of cinnamon. Next add the frozen peas and carrots and rice and stir it all to combine. Add some salt and water (water should be one and a half times the rice - so 1 cup of rice, 1.5 cups of water). Let the rice come to a boil. Stir it once, Cover, Reduce the heat and let it cook for 30 minutes or so.
Serve it together.