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