Lemony chicken curry

8 cloves garlic

1 large knob ginger

1 deseeded red chilli 

Blitz these three with a tablespoon of water.

add:

1 tablespoon of tomato puree

Put about 2 tablespoons cooking oil in a pan -- put this on a gentle heat and add:

1 small cinnamon stick 

4 cloves

Sizzle the spices for 1-2 minutes.  Then add 

2 bay leaves 

Remove all the spices from the oil and pour about half the oil into a small dish -- put this to one side.

Cut into bite sized pieces:

4 chicken thigh fillets

Brown the chicken with 2 or 3 teaspoons of ginger, garlic, tomato and chilli paste.  Put it in a bowl.

Add the reserved oil to the pan, and the rest of the ginger, garlic, tomato and chilli paste.  Fry this for 30 seconds then add

1 1/2 medium onions, finely sliced

Fry this for a further 2 minutes or so, then add 

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground fennel seeds

2 strips of lemon zest

A dash of water (to form a sauce)

Cook the sauce for a couple of minutes until it's coming together. Then add

leftover cooked potatoes

frozen beans

1 green pepper

the browned chicken pieces.

Simmer for 10-20 minutes until the chicken is cooked and your rice is ready