Chicken Curry

• 50 grams tomato puree
• 10 grams turmeric
• 15 grams garam masala
• 45 grams water
• 4 clove of garlic, crushed
• 1 tsp chives
• 1 salt and pepper for seasoning
• 1 whole dried chilli
• 4 cardamom pods
• 5 black peppercorns
• 1 shard of cinnamon
• 1/2 tsp cumin seed
• 1 bay leaf
• 1 tsp basil
• 500 ml chicken stock
• 1 pepper, sliced
• 50 grams runner beans, sliced
• 50 grams spinach
• 375 grams (2 thighs) chicken thigh, boned and skinned
• 400 grams tinned chopped tomatoes
• 2 tbsp olive oil

1. to make the paste: Mix all the ingredients for the paste.
2. This can be done in advance and chilled in the fridge before use.
3. Pre-heat the oven to 190C / 170C fan.
4. Heat the oil on the hob, in an oven proof pot.
5. Add the spices and herbs and heat for 20-30 seconds.
6. Brown the chicken thighs.
7. Add the paste mix and cook for about 1-2mins.
8. Add the pepper and runner beans.
9. Mix round well and add the tomatoes.
10. Scrape the bottom of the pot and mix well.
11. Pour in the stock, scrape the bottom again and mix.
12. Bring the chicken to sit near the top of the sauce, heat until it starts to bubble then place in the oven for 45mins.
13. Add the spinach and cook for a further 15mins.
14. serve

tomato puree, turmeric, garam masala, water, clove of garlic, chives, salt, chilli, cardamom pods, black peppercorns, cinnamon, cumin, bay leaf, basil, pepper, runner beans, spinach, chicken thigh, tomatoes, olive oil

Taken from cookpad.com/us/recipes/340267-chicken-curry (may not work)