Curry, too much just ain't enough. Thai, Indonesian, Indian, you name it, it's all good.
About a year ago I came across a recipe for Butter Chicken in an Instant Pot created by in Indian lady, who is a physicist in Texas. It is so good it'll make you run home to mama.
Here is her recipe.
I have three recommendations:
Follow her recipe, exactly. If you like curry you'll love her Butter Chicken.
Make your own garam masala. It makes a world of difference. I bought all the ingredients from an Indian market near me and ground my own spices. Fresh garam masala matters, huge. Also, it smells so damned good.
Make sure you make enough for another meal.
My third recommendation is a small one. Rice. A few years ago someone turned us on to rice
s. Yep, plural. Whoever told me about the varieties of rice created a monster in me.
I never knew there were so many varieties and that certain types make a real difference depending on your main course. Who knew? I'm slow to learn. I have found that aged Indian basmati is perfect for many Indian curries. The owner of the Indian food store clued me in. He was correct in my opinion.
If you like Chicken Tikka Masala you'll really like the above recipe for Butter Chicken.
Oh, pepper. I like pepper, ground pepper, etc. My wife is not big on more than a sprinkling. I made the above recipe exactly. It requires a good dose of ground pepper. I'm making the Butter Chicken, why tell my wife it has beaucoup pepper in it, right? My lips to God's ears, she loved the Butter Chicken. Only later did I tell her how much pepper was in the recipe.