Not exactly a recipe, but more of an "easier done than said" thing.

Ingredients:

1-2 lbs chicken (any parts, skinned and deboned) cut into 1" cubes

1 can coconut milk (not cream or water)

1 can tomato paste

1 bunch cilantro

1 small onion or large shallot

1 clove garlic

1 small piece of fresh ginger, grated

1-5 small chillies, Chinese, bird, etc. chopped, number used and seeds included/removed per your preference

1 cup of broccoli, coarsely chopped

1 cup peas, fresh or frozen (not canned)

1 cup either diced potato or chick peas

1 bottle or jar of garum masala (available at most decent markets, substitute curry powder only if absolutely necessary)

1 tablespoon cooking oil

1 tablespoon unsalted butter

pinch of cinnamon

salt and pepper, to taste

In a pan suitable for frying, but wide and deep enough for stewing, heat oil and butter over moderate high heat. Toss chicken in 2 tbsp garum masala, shake off excess, and add to hot pan. Add chopped chillies, onion/shallot, and toss. When almost totally seared, add sliced garlic and toss quickly, to prevent the garlic burning.

Add coconut milk and tomato paste, and stir to combine. Bring to slow boil, and reduce heat to medium. Add the potato (or chick peas), broccoli and peas. Grate ginger into mixture. Add pinch of salt and a few cracks of black pepper, along with cinnamon and a tablespoon or two of garum masala. Tear off a handful of cilantro, and chop roughly. Add to the mixture. Reduce heat to low, cover, and allow to simmer slowly and thicken, for approximately 20 minutes. The mixture is ready when the starch is soft but retains it's shape, and the sauce is a deep colour, and thickened into a proper sauce. The final step before serving is to add another roughly chopped handful of cilantro, stir in, and serve immediately.

Serve with rice, naan bread, or on it's own. A side of mango chutney wouldn't be remiss.

There you go. I promise, it will be more delicious and healthier than anything you could get takeaway or delivered. Cheap, too!