The concept of highly spiced meat goes back to prehistoric times and is associated by archaeological discovery to the inhabitants of the Indus Valley Civilization. In more modern times curry is more associated with the Indian sub-continent, especially India, Bangladesh, Sri Lanka and Pakistan. Basic curry is made up of a combination of whole or powdered chili pepper, black mustard seed, cardamom, cumin, turmeric, ginger, coriander, and garlic. One popular spice mix is Garam Masala, a powder that typically includes five or more of the above dried spices. Basic curries vary in ‘hotness’ from basic Curry which is mild and therefore you can taste all the flavor through Madras which is fairly hot up to Vindaloo which is very hot. There are also numerous other different types of flavor e.g. Rogan Josh, Balti, and which tend to originate from the various regions of the Indian subcontinent.
Here is a chicken curry recipe which can also be used with .beef, lamb or pork.
1 lb chicken cut into 1 inch cubes roughly, white and/or dark meat.
1 medium sized onion.
I can of chopped tomatoes.