Sack off the takeaway and do it yourself. This Bhuna is so much fresher and so much cheaper than anything you'll get down the local.
Keep the curry bubbling away until you have a thick sauce.
COOKING TIME (INCLUDES PREPARATION TIME): 40 MINUTES
- Basmati Rice - £0.89
- Green Chillies - £0.60
- 2 Brown Onions - £0.16
- Garlic - £0.30
- Ginger - £0.27
- 2 Tins of Cirio Chopped Tomatoes - £1.00
- 8 Boneless, Skinless Chicken Thighs - £3.00
- Garam Masala - £0.85
- Ground Coriander - £0.85
- Cumin - £0.85
- Turmeric - £0.85
- Total Cost - £9.62 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Grate a large thumb of ginger. Finely chop two cloves of garlic, and two green chillies. Finely chop two brown onions.
- Fry the garlic, green chillies and ginger in a pan for 1 minute. Then, add your chopped onions. Fry on a medium heat until soft, and then add 2 teaspoons of cumin, 2 teaspoons of ground coriander, 2 and a half teaspoons of garam masala and 1 teaspoon of turmeric. Then, add 8 diced chicken thighs.
- Once the meat has browned add two tines of Cirio chopped or plum tomatoes. Fill the tins halfway with water and pour that into the curry.
- Turn the curry onto a medium heat, and let it bubble away for 15 minutes, or until it is thick and the chicken is cooked through.
- Serve on steaming hot basmati rice. Enjoy!
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