Perfect Imitation Curry

Curry's actually pretty difficult to figure out if all you've got is a cooking background of the WASP variety. I love Indian food, but for years I was never able to pull off an actual, quality curry dish. Oh, I've got a curry chicken salad, a seven boy curry (a dish which I've never once seen in a restaurant and seems to be a distinctly "white folk" meal), and I've even thrown together a mostly satisfying curry-in-a-hurry. But that wonderful, orange/red sauce? That heavenly aroma that fills the house (and that you can never quite seem to achieve with McCormick's yellow curry mix)? It was always just out of my grasp.
But at last, I have finally found the secret. I still use McCormick's curry powder, BUT I also use their garam masala mix. It should be noted I don't mix my own curry or garam masala (fun fact: these are spice mixes, not individual spices! I went many years not knowing that). Really, who has the time to do all that mixing? But combing the two pre-made, plus a couple extra spices, finally gets me to that wonderfully full aroma of a true curry dish. And the sauce? The answer, ladies and gentlemen, is stewed and pureed tomatoes and onions (and maybe even some cream).
Give this recipe a shot; it'll satisfy all your cravings in the comfort of your own home.

Ingredients:

1 block extra firm tofu / OR 2-3 chicken breasts, chopped into 1 inch cubes
2 tbsps. Butter
1 11 oz. can petite diced tomatoes (if you don't have a blender, instead use one can tomato sauce)
1 large sweet onion
1 green bell pepper cut into 1 inch squares
1 tsp fresh minced garlic (equal to one clove)
3/4 cups frozen peas (this is a guestimate. I usually just sprinkle them in until it looks like there's proportionally enough in the dish)
McCormick's garam masala
McCormick's yellow curry powder (Badia could work too, but I find it to be too salty)
Cumin
Turmeric
Salt to taste

Optional:
8 oz can chickpeas
1/4th cup chopped peanuts
Raisins
Grated coconut

Optional, for butter chicken:
Ground Fenugreek
Ground Cardamom
1/3 cup heavy cream


To Cook:

1) Cut tofu or chicken into one inch cubes; toss into a bowl and coat with garam masala (don't sprinkle; COAT). Set aside.

2) Cut the onion in half. Set one half aside and finely dice the other half. In a deep pan, melt butter and toss in diced onion. Saute until translucent and then pour in the diced tomatoes and add the garlic. Let simmer for about 5 minutes.

3) If you have an immersion blender: Pour tomato and onion sauce into a large pot and blend until smooth. Leave in pot.
    If you don't have an immersion blender: Let the sauce cool a bit and then pour into a normal blender. Blend until smooth and then pour into a large pot.
    If you have no blender: Leave as is and pour into a large pot.

4) Put the pot of sauce to simmer.

5) Take the deep pan previously used (not need to rinse or wash). Heat the pan back up and throw in your tofu/chicken. Brown on all sides, using a little sauce to wet the pan every now and then if it gets too dry. Once browned, put the tofu/chicken in the pot with the sauce. If you'd like to add chickpeas, add them now.

6) Chop the bell pepper and other half of the onion into 1 inch squares. Saute in the pan for 2-3 minutes with a little sauce and butter. Once done, add to the pot with the sauce and tofu.

7) Add frozen peas to the pot. Sprinkle liberally with curry powder. Sprinkle less liberally with cumin and turmeric. If you're making butter chicken, sprinkle fenugreek and cardamom. Add salt to taste. Let simmer for 15-20 minutes. (Before simmering, it might be fun to add a handful of raisins, but I've never tried it)

8) If you're making butter chicken, turn off heat and stir in the heavy cream.

Serve over rice and add as much raisins, peanuts, and coconut as you'd like!