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Almond chicken curry

Fruit and vegetables

12 fresh curry leaves
1 tsp fenugreek seeds
15g/½oz fresh root ginger, finely grated
3 garlic cloves, crushed
250g/9oz ripe tomatoes, roughly chopped
160g/5¾oz spinach, roughly chopped
60g/2¼oz fresh flat-leaf parsley, finely chopped, stalks reserved and roughly chopped
160g/5¾oz green beans
200g/7oz cherry tomatoes, roughly chopped
1 lime, zest finely grated and juice
1 banana shallot, thinly sliced
15g/½oz fresh coriander leaves

Tins, packets and jars

1 tsp dried chilli flakes
1 x 400g tin chickpeas, drained and rinsed
pinch dried chilli flakes

Cooking ingredients

½ tsp ground turmeric
1 tsp cumin seeds
1 tsp garam masala
1 star anise
½ cinnamon stick
3 cardamom pods, lightly crushed
2 tsp amchoor powder
60g/2¼oz ground almonds
1 tbsp ghee (or coconut oil)
2 tbsp tomato purée
sea salt and freshly ground black pepper
30g/1oz cashew nuts
1 tbsp coconut oil
2 tsp Sri Lankan curry powder (or garam masala)
½ tsp ground cinnamon
60g/2¼oz freshly grated coconut (or dry desiccated coconut)
sea salt and freshly ground black pepper
1 tbsp flaked almonds

Meat, fish and poultry

200g/7oz skinless, boneless chicken thighs, cut into bite-size pieces

Other

2 fresh makrut lime leaves
400ml/7fl oz boiling water

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