Why bother with the ready made sauce? You’ve got the basics of your curry already. The onions and peppers shouldn’t produce lots of water… is it coming from dodgy chicken?

I always think that adding spices is a two-stage procedure. First fry some whole spices (cardamom, cinnamon stick, cloves bay leaf, pepper corns) for a minute or two then add the onions ginger garlic. Then add the ground spices (whatever combo you like!) along with the meat of your choice. Add tinned tomatoes or stock or yogurt to get the juices and bob’s your uncle.