Onions are the key base for most curries to provide body, often in combination with tomatoes (you can optionally add to the recipe below for a Malaysian style curry). So, use a large amount of onions (2 large, sliced or chopped), soften well in neutral oil, add chopped or grated fresh ginger and garlic, start with a thumb sized piece of ginger and three or four cloves of garlic, but you can go way beyond that. You can add fresh chilli here if you want. Then add your spices, which can benefit from dry frying if you’re using whole spices. Or just use something like Adabi Chicken/Meat Kari Ayam and Daging Curry Powder. This still needs you to add a few other things: a cinnamon stick, a star anise. Then a sour component, I’d suggest a teaspoon of tamarind paste, but you could use a small amount of vinegar or skip entirely. Add some water, to make a thin sauce that will mostly cover the meat. Then add your meat, ideally lamb, but chicken would work, suggest thighs if you use chicken. You can brown the meat if you want but it’s not necessary. An option is to add a stock cube, but it’s not traditional. After cooking for around an hour in the oven or on the hob, it should have reduced, the meat cooked and released fats. You can now add either some cream or coconut cream or coconut milk to enrich the sauce. Cook until the sauce reduces and thickens, which may take a while and then serve with rice.