Chicken curry, basmati rice and coriander yoghurt

This is the way I like to cook a curry. I don’t believe there is a right or wrong way when it comes to curry – just do what you think feels right! I always use chicken thighs and legs as you get a greater depth of flavour, it feels more authentic and you get to gnaw on the bones as an added bonus.

Ingredients

  • 1.1kg of freedom food corn fed chicken and thighs (£2.64)
  • 2 large onions (26p)
  • 500g of basic natural yoghurt (45p)
  • 1 400g can of chick peas (31p)
  • 1 400ml can of coconut milk (57p)
  • 500g of basmati rice (84p)
  • 3 green chilies (12p)
  • 28g of fresh coriander (79p)

The cupboard staples…

Salt, black pepper, sunflower oil, turmeric, cumin, ground ginger, garam masala, mustard seeds, 1 chicken stock cube and 6 cloves of garlic

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Sainsbury’s where it came to £5.98 - that's £1.50 per head!

Instructions

  • Ok, let’s start by getting a good big thick bottomed sauce pan on to a medium heat. Slice the onions, get some sunflower oil in the pan and fry the onions gently until they soften a little. Now for the spices.
  • It’s simple as we’ll use 2 teaspoons of all the spices listed. So once the onion has softened add the turmeric, cumin, garam masala, ground ginger (fresh if you have) and mustard seeds. Cook the spices out watching they don’t burn (add a little more oil if it looks like it’s catching on the bottom of the pan) for about 2 minutes. Then add 6 cloves of finely chopped garlic and the green chilies (seeds included, finely chopped) and cook for a further minute on a medium heat.
  • Now turn the heat up and add 1 pint of chicken stock. You want to get all the flavour from the bottom of the pan so give it a good stir and make sure the stock is bubbling away. Reduce this down for around 1 minute and then add the chicken (make sure you season the chicken with salt and pepper before adding to the pan). Bring down to a low heat and simmer for 30 minutes with a lid on.
  • After 30 minutes add the coconut milk and chickpeas and cook for a further 15 minutes on a low heat with the lid off.
  • Cook the rice as you would usually. Whilst the rice is cooking you can make the coriander yoghurt. Finely chop the coriander and add about two thirds of it to 300ml of yoghurt, add a few twists of black pepper and stir well.
  • The chicken curry will be ready now. So just take off the heat and add the remaining coriander to the curry.
  • Serve with the rice and a good drizzle of the coriander yoghurt - happy eating!

11 comments:


  1. شركة تنظيف خزانات بالمدينة المنورة وشقق بالمدينة المنورة شركة غسيل خزانات ومكافحة حشرات بالمدينة المنورة ونقل عفش بالمدينة المنورة مؤسسة صفوة المدينة
    شركة تنظيف خزانات بالمدينة المنورة
    شركة مكافحة حشرات بالمدينة المنورة مؤسسة صفوة المدينة انها الاولى فى مكافحة ورش الحشرات بالمدينة المنورة رش البق رش الصراصير مكافحة النمل الابيض بالمدينة المنورة
    شركة مكافحة حشرات بالمدينة المنورة

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