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
Feeds: 4 People
1 Bunch of Coriander - £0.70
1 Brown Onion - £0.16
Green Chillies - £0.60
Garam Masala - £0.85
2 x 400g Tins of Chopped Tomatoes - £0.62
250g of Red Split Lentils - £1.15
Garlic - £0.30
Cardamom Pods - £0.85
Big Knob of Ginger - £0.54
1kg of 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 garlic cloves. Dice your chicken thighs into bite-size pieces.
Place a large frying pan on the heat. Add a drizzle of olive oil. Add your chopped onion. Add 2 heaped teaspoons of garam masala and 3 bashed cardamom pods. Mix together.
Add your ginger, green chillies and garlic. Cook for a further 2 minutes, making sure everything is coated in the spices. Add your chicken thighs.
Cook the meat on a medium to high heat until it starts to brown. Add 250g of red split lentils. Mix together.
Add two tins of chopped tomatoes and crumble in a chicken stock cube. Fill each tin ¾ of the way with water and add that too. Season with salt and pepper, stir, and cover. Leave on a low heat for 35 minutes.
Remove the lid and give the curry a good mix to prevent lentils from sticking. Add a large handful of chopped coriander and remove the curry from the heat.
Add 2 big tablespoons of plain yogurt and fold it through the curry. Serve whilst hot with extra coriander leaves scattered on top.