Being an ex-pat pommy living downunder, this would have to be my most important culinary exploration. England is the domain of many Indian restaurants, the quality of which vary from average to fantastic to exquisite and if I've ever missed anything from England, Indian food is it (apart from my family of course).
Indian food is the domain of Indians and it will always be difficult to come up with the goods for Indian enthusiasts hailing from parts afar from India. However, when you live in a city with fewer Indian restaurants than is desirable, you've got to at least make an effort, and this is the best I've come up with so far.
Some people would call this Rogan Josh because it has a tomato sauce base but I call it curry because it's just an attempt at curry with the addition of tomato sauce.
Enough digression, down to the nitty gritty.
First pour a large glass of beer or red wine. If beer, first chill the glass and make sure the beer (preferably Boags or Cascade Draft) is cold too.
Next, have a drink, and get your favourite tune going on the CD player.
Make a tomato sauce by frying onion and garlic for a few minutes then adding chopped tomatoes. Simmer for several minutes until the tomatoes have broken down and you have a thick sauce. Sieve the sauce to remove the tomato seeds and skin and the reamains of the onion and garlic. Put the sauce aside for later and discard the pulp.
Coat the chicken with a mixture of flour and curry powder, and fry in butter or ghee until lightly browned on all sides. Don't overcook the chicken, it should remain moist and probably half cooked at this stage. Remove from pan and put aside.
Fry the remaining onions and garlic until the onions are golden but not crisp.
Add the curry paste and fry for a further minute to release all the flavours from the spices. Return the chicken to the pan and mix well to coat all ingredients with the paste.
Lower the heat and add the yoghurt a dessert spoon at a time stirring continuously.
Add the tomato sauce, stir it in to the curry and simmer for 10 to 15 minutes, adding the coriander at the last minute.
Eat with rice and Indian flat bread.
Vary the ingredients of this recipe to suit your own taste buds and continue to experiment. Potatoes also go well in this kind of curry as long as you don't overcook them. If making a vegetarian variation, don't add sweet potato - it dissolves and the flavour of the sweet potato is over-powering. The best thing is to cook the curry and add part-cooked vegetables towards the end.