Quick Chicken Curry....................

One of my all time favourite meals is Chicken Curry. I have never had a really good curry since leaving England. Even in Canada it was not the same. I have found curry here in Traverse City that I have liked, but still not the same as when I get it in England. I do not know what the secret is. The ones I get in England we call it Chinese but it may be some other Oriental recipe like Thai. How would I know. All I know is it would be my number one favourite meal. The Chicken Curry we get here is thinner, the sauce is thinner. It's hot too, the one at home is hot but a bit milder maybe.
So I have tried myself, several types of curry by using pastes and powders and different ideas.Nothing comes up quite the same, even though each recipe is good in it's own way.
So, I have come up with a quick version that is passable good.

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What I use is this,
One can of Cream of Chicken Soup.
One can of Coconut milk.
1 teaspoon of Garlic salt
1 teaspoon of onion salt.
1 tablespoon of cumin
2 tablespoons of curry powder..........I use a lot more.
A handful of yellow raisins (Saltana's)
Green pepper sliced
A couple of carrots sliced longways.
Mushrooms
frozen peas
One large onion chopped. (I also chop one onion and add raw just before serving)
Salt and ground pepper.
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When I make my recipes I tend to just throw things in and taste test. So with this. I added more cumin and used a lot of curry powder. That will depend upon personal taste.
Method

Mix the chicken soup and coconut milk (you can double this if you want more)
whisk that and add all the spices until blended. Then add the onions. Simmer this for as long as you can to let the flavours mix. It would be a good slow cooker recipe.
Add the mushrooms 1/2 hour before you are ready to eat along with frozen peas.
Taste.... keep tasting. Get it just how you like with additional salt.
I Love tasting.
Serve with white rice

If I were to write a cook book of my own recipes I would really have a job. I tend to do things different each time. I love curry and I have to taste in order to get it right. So with that in mind, my own recipes have to be done as an experiment and make them your own by adding flavours. Sometimes it needs more or less salt, sometimes a little sugar, very little will just be the right thing to get it just so. Its all about the taste.
I didn't have the peppers or carrots so made this one with what I had on hand.