Preparing curries faster I often make tikka masala using this recipe. However, the recipe consists of three "let simmer for 10-25 minutes" periods (after adding tomatoes, cream and chicken, respectively), so the total preparation time is quickly an hour.

I'd like to be able to cut down time by simplifying the recipe or making preparations, so I can get dinner on the table as quick as possible when I get home from work already quite hungry.


Is it really necessary to first cook the tomatoes for a period, then the cream for a period, then the chicken? Why can't they be added simultaneously? (An explanation if so would be nice!)
I thought about pre-cooking gallons of curry sauce and freeze in smaller containers, so if I just plan to take one out in the morning, it will be thawed and ready for dinner.


I discarded the idea of keeping pre-made curry sauce in the fridge, because it would rot after a week, so the upside of pre-preparation would only last for a couple of meals.
Try it all the short way, and if you like it, that is OK. Or buy it pre-made. 

When I have cooked curries in the past, the extra time paid off with superb taste, and I haven't found another way to get that colour except by reducing down and reducing down the tomatoes. 

When you have time or want the authentic flavour, then you still have the recipe