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.