Wow Judd!
I’m seriously impressed!
Wow @Judd , that sounds much too strong for me, my korma takes fifteen minutes start to finish and my curry is very mild, I could never see the point of loads of heat because for me that just destroys the flavour, but to each his own I guess…
Interesting about the sugar, sacrilege I know but I use a squirt of tomato ketchup with has a lot is sugar in it and it just takes the bitter edge off
I was not going to say anything but yes, sugar and ketchup are a sacrilege 
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I had a bit of a Google and they said it’s important to “fry off” your curry powders etc in oil, to take away the dryness. Do you do that?
I always do, fry them in with the onions, and I see Minx does too
Thanks Judd.
Yes, that’s a key step
You’re right of course but I’m an “experimental” cook
Sometimes the old man says Leititia Cropley 
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The chicken curry is the easy bit.
What matter is masses of basmati cooked to perfection with cloves, cardamom pods & star anise.
And raita by the dollops.
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You need a tin of tomatoes in there - otherwise it will be too dry as you have discovered. I use all the ingredients you list but don’t bother with the peppers and chillis but you do need Cumin in there. I don’t use curry powder either.
Going to show my age here but I still use a little booklet from the old TV Prog “Pebble Mill at One” where they had an Indian lady called Madhur Jaffrey cooking authentic Indian food. The book still has the price on the back …. 60p and the best 60p I ever spent.
In the 70s I worked with loads of Asian families and joined them in their homes for meals quite often. I picked up a lot of cookery tips from them too and still have some handwritten (and curry splashed) recipes in my recipe book. The food then was quite different to what most Indian restaurants serve up now as they have altered their food to suit the British palate.
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Try frying some onions in oil until they soften and begin to caramelise. Add some finely chopped garlic and some grated ginger and cook for a while longer. Tip the whole lot into a food processor, add a tin of chopped tomatoes, and blitz until smooth. Add it to any curry as a base sauce.
From the Curry Club’s Balti cook book.
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I am definitely not a cook, self-taught just to be able to live. However, due to that I have to use recipes from this on the BBC’s Good Food website. There are rather a lot of chicken curry menus to choose from on the link below if anyone wishes to have a look. I was surprise to find slow-cook recipes for chicken curry, as I am presently without a hob and oven that might be one for me to try:
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My brother uses a cheat if does a quick curry (Balti like) using a paste
He always sprinkles a handful of grated cheese to stir in at the end
It does add something even improves the Curry with no taste cheese
I make my own garam masala - never use curry powder, only use chicken breast and, like Barry, prefer Greek yoghurt to coconut cream. If I am putting tomatoes in it I use fresh not tinned. I love curry!!
Tinned tomatoes contain a lot more juice than fresh which makes a much better sauce and better curry.
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All of your recipes sound really good, I have written then all down in my recipe book.
That is fine - if you like tinned tomatoes - I don’t. 
I don’t like Tinned tomatoes that much, but you can buy Cherry Tomatoes whole in a tin, which are ok.
Chicken breast is a dry tasteless meat anyway have you tried filleted chicken thighs?
Thighs are good value, the best bit of the bird, if you want to do something that tastes like chicken::: herbs, wine, mushrooms.
But curry dominates all, so why not use the dry tasteless bit? And it’s easy.
I’ve tried, over the years, to come up with an agreeable veggie curry sauce. But you can’t beat one with meat of some sort, and chicken breast is lightweight and surprisingly tasty compared to veg options.
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