Chicken Curry

• 6 boneless skinless chicken thighs
• 28 ounces whole tomatoes
• 2 medium onions
• 6 good size garlic cloves
• 1 inch piece gingerroot
• 2 green chilies (optional)
• 12 cup chicken stock or 12 cup water
• 1 12 tablespoons cumin
• 1 12 tablespoons chili powder
• 12 teaspoon cayenne pepper
• 1 teaspoon fenugreek seeds (optional)
• 1 teaspoon coriander powder (optional)
• 12 teaspoon garam masala (optional)
• 1 teaspoon turmeric
• 12 teaspoon cayenne pepper
• 1 teaspoon kosher salt

1. slice the chicken into pieces and marinate with a little turmeric, ginger/garlic paste, chili powder, 1/2 teaspoons kosher salt and leave at room temperature for about 1/2 hour.,
2. - heat some oil on med.
3. high heat and add chicken to seal the pieces and remove, like 5 minutes.
4. - now add your chopped onions and fry till translucent, then add ginger garlic paste and fry for a minute more, then ad your spices and fry for another minute, as it drys, you can add in the broth, then add in your can of tomatoes and some or all of the liquid in the can and mix it all up breaking up the tomatoes,
5. - now add back your chicken and accumulated juices to the pan.
6. -put lid on and cook for 10 minutes on medium low.
7. -remove the lid, and add in your green beans if you like and continue to simmer with the lid off until beans are done and the sauce has reached a consistency of a thickened gravy.
8. - eat with garlic naan bread and steamed basmati rice and pickle.

chicken thighs, tomatoes, onions, garlic, gingerroot, green chilies, chicken, cumin, chili powder, cayenne pepper, fenugreek seeds, coriander powder, garam masala, turmeric, cayenne pepper, kosher salt

Taken from www.food.com/recipe/chicken-curry-513405 (may not work)