Much cheaper and healthier than the local Indian. Give it a go.
Don’t be afraid to go heavy on the cardamom pods – they really make the dish.
Cooking Time (includes preparation time): 1 Hour
- Coriander - £0.70
- 1 Brown Onion - £0.16
- Green Chillies - £0.60
- Garam Masala - £0.85
- 2 400g Tins Chopped Tomatoes - £0.62
- 250g Red Split Lentils - £1.15
- Garlic - £0.30
- Cardamom Pods - £0.85
- Big Knob of Ginger - £0.54
- 1kg Skinless, Boneless Chicken Thighs - £3.00
- Chicken Stock Cubes - £0.50
- Small Pot of Plain Yogurt - £0.48
- Total Cost - £9.75 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Finely chop your onion, a large knob of ginger, 2 green chillies and 3 cloves of garlic. Dice your chicken thighs into bitesize pieces.
- Place a large frying pan on the heat. Add a drizzle of olive oil. Then add your chopped onion. Add two heaped teaspoons of garam masala, and 3 bashed cardamom pods.
- Mix together, and then add your ginger, green chillies and garlic. Cook for a further 2 minutes, making sure everything is coated in the spices, and then add your chicken thighs.
- Cook the meat on a medium to high heat until it starts to brown, and then add 250g red split lentils.
- Mix them around, and then add two tins of chopped tomatoes and crumble in a chicken stock cube. Finally, fill each tin ¾ of the way with water and add that too. Season with salt and pepper, stir, and then cover and leave on a low heat for 35 minutes.
- Remove lid and give the curry a good mix to prevent lentils from sticking. Add a large handful of chopped coriander, and remove curry from the heat.
- Add two big tablespoons of plain yogurt and fold it through the curry. Serve while hot with extra coriander leaves scattered on top.