This is my go to food because you can cook eveything in one big pan and a rice cooker. The amounts listed is for 5 meals. I like to eat one immediatley and keep the other ones for the rest of the week.
Start by washing the rice and preparing it in the rice cooker. Don't forget the salt.
First cut the onion into smaller pieces. Add some butter to the pan and heat it. While it is heating up cut the chicken into bite sized pieces. First add the onions to the pan. After they turn glassy, move them to the rim of the pan and add the chicken. Sprinkle 2-3tbsp. of the Tikka Masalla over the chicken.
While the chicken in cooking, cut the vegetables. Start with the potatoes. Peel and cut them into small pieces, so that they cook faster. When the chicken is fully cooked, turn down the heat to 5/10 and put the potatoes on top of the chicken. Add some water (small cup) to create steam and put the lid on.
Continue cutting the carrots. Use angled cuts to maximise the surface area. Add them to the potatoes and make sure to scrape the bottom of the pan with the big Spoon, so nothing burns. Make sure to keep some liquid at the bottom, otherwise stuff will burn. Add more water if needed
Lastly cut the broccoli by cutting off the small broccoli trees and add them to the mix. The steam really helps cooking the broccoli. Keep cooking until vegetables are mostly soft. Then Add 3tbsp. of curry powder. Also pour the can of coconut milk on top and stir. Make sure the powder properly mixes with the coconut milk.
Turn up the heat and cook everything in the coconut milk. Since the vegetables have been steamed before, you just need to heat everything up. Make sure the vegetables are soft. Then you can serve the curry with the rice.
600ml Coconut Milk with 50% more spices would be ideal, but they only sell 400ml cans at the store.
Add more chicken if you have money.
Carrots and broccoli are optional. Potatoes are important, because their starch thickens the curry. Without them you get a sad curry soup.