I really like this book, which I believe is out in the UK under the title "Curry Easy".
Most recently I made "Goan-style Chicken Moelho", which intrigued herby on another board, so here we go with the recipe...with my comments --
1 1/2 tsp whole cumin and 1 tsp whole brown mustard seeds, ground finely together
1 1/4 lb bonelsee, skinless chicken thighs (I used breasts, actually I bet thighs would be better here -- even though I don't particularly like them -- because they're richer-tasting. You could also use pork shoulder and cook it longer).
3/4 - 1 tsp cayenne pepper
2 tsp fresh paprika
1/2 tsp ground turmeric
1 1/2 tsp salt
1 tb red wine vinegar (more to sharpen the taste)
4 cloves garlic, crushed
3 tb (less in nonstick pan) olive oil
1 med onion, halved and thinly sliced (I like to do this vertically because the slices preserve themselves intact better that way)
Mix all ingredients from cumin to garlic in jarge bowl (stainless steel or glass).
Set aside for 1-2 hours, and refrigerate if needed.
(I didn't and the dish was better next day warmed up.)
Heat the oil in a large frying pan, fry onions until somewhat brown. Add chicken to pan, fry about 10 mins until opaque and browned. Add 1/2 c water and 2 tsp vinegar, bring to a boil and simmer until done (about another 5-10 mins)
Taste for balance of flavors and add more salt or vinegar if desired.
Other recipes we've enjoyed: Ground Turkey (I used lamb) with Hyderabadi seasonings, Pakistani Bhuna Quail (vv good), yellow Basmati Rice with Sesame Seeds (excellent pilaf), Sri Lankan Rice with Cilantro and Lemongrass (I used lemon peel).
There are many more that look very appealling indeed.
Anybody else out there use and like this book?