Serious Eats - seriouseats.com

I made this last night. It was really easy and didn't take too long. I served it over brown rice and had a side of naan with mango chutney (both purchased at Trader Joe's). Good stuff!
Don't let the long ingredient list throw you. Half of those things called for are just spices.
I subbed light coconut milk and it was fine.

From Rachael Ray magazine:
1/4 cup vegetable oil
1 large onion, thinly sliced
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 1/2 teaspoons salt
1 medium tomato, chopped
1/2 cup water
2 pounds boneless chicken, cut into 1 1/2-inch pieces
1/2 cup unsweetened coconut milk
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
Chopped cilantro, for garnish (optional)
Steamed basmati rice, for serving

1. In a Dutch oven or enameled cast-iron casserole, heat the oil, then add the onion and cook until nicely browned around the edges, about 7 minutes. Add the garlic and ginger and cook for 1 minute. Add the coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. Add the salt, tomato and water and cook over medium- low heat, stirring constantly, until the tomato is softened. Add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes.
2. Add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked. Add the cinnamon and cloves and simmer another minute.
3. Remove the chicken from the heat and garnish with the cilantro. Serve with steamed basmati rice.

I agree with sheeats - I keep a jar of Patak's curry paste in my fridge and some light coconut milk in the pantry - for a super short-cut use a bag of Trader Joe's stir-fry veggies and some already peeled shrimp.

Thanks guys! This'll definitely get me started. I went to the grocery store last night...and forgot the coconut milk. Typical. I'll try again tomorrow!