Fast chicken curry

1. I would normally buy a whole chicken and joint the carcass. This is the cheapest way to buy chicken and since there are usually different preference for white (breast) or brown (leg) you get a more flavoursome meal. Its a good idea to persevere with preparing chicken this way because even if you only want less than a whole chicken the remainder can be frozen.
In a roasting pan you can put onto the top of your cooker, add vegetable oil or ghee and gently fry half a teaspoon of whole garam masala. Add a chopped onion and chopped red and green pepper. Once the vegetables begin to brown add the chicken pieces laying them on top of the vegetables.

2. In a food processor put garlic, ginger, one sliced onion, 2 large tomatoes, 100ml greek full fat yogurt and 2 teaspoons curry powder. Grind this up until you have a smooth paste and then spoon it over the chicken bits.
transfer this to a moderate oven for 30 minutes. remove from the oven and turn the chicken pieces over and cook for a further 30 minutes.
Once you are sure the chicken has cooked through transfer the chicken bits to a warm serving dish and put into a warm oven. Put the original roasting tin containing the cooked vegetables and to by now cooked curry sauce back onto a heat on the cooker hob and adjust to the consistency you like by adding some water or more yogurt. Season to taste and once satisfied pour this thick sauce over the chick bits.
Serve with fried rice.