This chickpea curry is really quick and easy to make - it's not that hot at all, but it'd be easy just to add in some chillies or cayenne pepper. It also tastes pretty good if you add in some fresh spinach near the end of cooking, and you could add in some kind of meat if you liked too.
Not really any recipes I'm prepared to divulge yet - still some tinkering to do to perfect them but, basic tips:
- Part fry the meat, squeezing some of the juices out into the pan.
- Remove the meat and add some onions - fry them in the oil/meat juice mixture and mix the spices into them.
- Add any extra veg and fry until it starts to soften
- re-add the meat, then the basics for the sauce (chopped tomatoes, yoghurt etc.) and heat to near boiling before letting it simmer.
Whatever you put in, I think the real trick to a curry is patience. You have to let it stew for a few hours before eating it to really let all the flavours come out.
We made one last night - cooked everything up in a big wok, turned off the heat, covered it and then went to the pub for a couple of pints and cooked the rice and naan when we got back. The transformation in taste was incredible.
I think a lot of it (from my own experience) is just experimenting with different combinations and ratios and spices really, as the above guy says, a good one takes patience, one done up in 25 minutes will just not be as good as one you've simmered for a couple of hours as the spices and flavours haven't had quite enough to time to come out and blend up fully. I would recommend getting a good curry cookbook though, there's a lot of good ones out there.