Cooking Indian curry from scratch had been one of my greatest challenges for quite some time. I started collecting spices and trying to cook authentic Indian curries since the mid 90's when I caught the bug for cooking. My interest in Indian cooking had waxed and waned over the years. But my curry fever came back when I moved near an Indian community. However, despite many attempts, my curries always fell short in flavor. I've read tons of recipe books and watched countless youtube instructional videos but couldn't figure out what I was doing wrong. So I asked my Indian friend for help, and I'm glad I did. Since then, I have been trying to improve my recipe, and after trail and error, I finally created the ultimate chicken curry recipe.
The key, I think, is to cook spices first to bring up the aroma and to caramelize the onion. The latter takes 20-30 minutes, but it's worth it. Be patient!!
* Adjust the amount of chili powder according to your desired spiciness.
** If you like creamier/richer curry, use more evaporated milk or cream.