I found this in a magazine several years ago now. I thought it looked pretty good so I tried it and it was absolutely scrummy. Since then I have made it again and again and it's still a favourite. So easy to make and packed with flavour, I made it last week when N came over on Friday, and she had seconds!
The recipe is here, on Food.com, so I won't reproduce it in full. |Please do pop over and take a look.
I haven't changed anything much over the years, just a few things. I start by gently saute-ing some finely chopped onion in butter before frying out the curry sauce. Also, I have added other veg at times - red or yellow pepper goes nicely, as does strips of baby corn, quartered lengthways. I think it would also be nice made with lean lamb, turkey or steak.
I have also seen a suggestion that you use coconut milk rather than cream at the end. That sounds nice. I have used yoghurt instead and, providing you are careful not to over-boil, it works well.