4 boneless, skinless chicken breasts (Or whatever kind of chicken you want to add)
5 carrots (I personally think there can never be too many carrots, but 5 is a good number.)
1 cup milk
1 cup plain yogurt
1 cup coconut milk
1 cup water
1 tablespoon garam masala
1 tablespoon yellow curry powder (I use hot madras)
2 1/2 tablespoons red curry powder
A giant spoon of garlic. (You decide how much. I use about 3 tablespoons.)
1 or 2 chopped onions
vegtable or canola oil
In a small bowl, (or measuring cup, or cup, or whatever) mix together the curries and garam masala, then add just enough water to make it a semi-runny paste. Set this aside.
In a large skillet, saute onions and garlic in the oil until the onions are tender and it smells so good it might kill you. Add the curry paste, milk, coconut milk, and yogurt, and stir together. Then, turn down the heat to about 2 (ish) and add your chicken, carrots, and potatoes.
Turn the heat back up to about 7, and bring to a bubble. (Not a boil, a bubble.) Simmer until the chicken is cooked through and vegtables are done.
Serve over rice.