Simple chicken curry

• Chicken thighs (bone-in)800g
• Brown onions200g
• Chopped tomatoes (400g tin)1
• Medium curry powderstore cupboard20g
• Garlic (4 bulbs, approx 40 cloves)3
• Greek-style natural yoghurt100g
• Vegetable oilstore cupboard15ml
• Basmati rice300g

Plus salt and pepper. About £3.87 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into bite-size pieces.

2. 2

   Heat 1 tbsp oil in a large pan. Fry 2 chopped onions for 8 minutes until soft, then add 3 crushed garlic cloves and 2 tbsp curry powder for 1 minute.

3. 3

   Add the chicken and fry for 5 minutes. Tip in 1 tin chopped tomatoes and 100ml water, cover and simmer for 20 minutes until the chicken is cooked through.

4. 4

   Meanwhile, cook 300g rice following the pack instructions.

5. 5

   Take the curry off the heat, stir in 100g yoghurt and season. Serve with the rice.