Had a quick and cheap curry tonight.
A tin of coconut milk
Slice the onions and garlic, dice the chicken and mix the chicken in a bowl with three tablespoons of garam masala powder.
Heat a little oil gently in a wok or deep pan, and cook the onions and garlic until soft. Reduce the heat and add the chicken. And spice mixture. Still well as it fries on a low heat for a few minutes.
Add the coconut milk and stir thoroughly.
Increase the heat to medium high for five minutes then reduce to a slow stew. Add a little water if it thickens too much.
Cook the rice and that's it.
For a more adventurous curry, add ginger, chili peppers, a range of spices to taste, and some plum tomatoes. Stew for a long time and throw a fist of fresh chopped coriander in at the end.