My curry recipe isn't very authentic. It is easy
I saute chicken and very finely chopped apples until cooked through. While doing this I boil egg noodles. Then to the chicken/apple mixture I add a can of cream of mushroom soup and as much or little coconut milk that I need to get it a creamy sauce like consistency (usually about 8-10 ounces) then I start shaking my little plastic container of curry powder. Shake shake shake, taste, shake shake shake, taste. I probably use about a tablespoon or two. Pour it over the noodles. That is how I do curry.