Caribbean-style chicken & pineapple curry

• Chicken thighs (bone-in)800g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)3
• Fresh ginger15g
• Medium curry powderstore cupboard15g
• Coconut milk (400ml tin)1
• Pineapple chunks in juice (432g tin)1
• Basmati rice300g

Plus salt and pepper. About £4.72 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into chunks.

2. 2

   Fry 1 chopped onion for 5 minutes. Add 3 crushed garlic cloves, 15g grated ginger and 1 tbsp curry powder for 1 minute.

3. 3

   Add the chicken and fry for 5 minutes, then add 1 tin coconut milk and 1 drained tin pineapple chunks. Simmer for 15 minutes until the chicken is cooked through.

4. 4

   Cook 300g rice following the pack and serve with the curry.