Butter chicken-style curry

• Chicken thighs (bone-in)800g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)3
• Fresh ginger15g
• Medium curry powderstore cupboard20g
• Passata500g
• Butter30g
• Greek-style natural yoghurt150g
• Basmati rice300g

Plus salt and pepper. About £4.35 for the amounts used.

Method

1. 1

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

2. 2

   Melt 30g butter and fry 1 chopped onion for 8 minutes. Add 3 crushed garlic cloves, 15g grated ginger and 2 tbsp curry powder for 1 minute.

3. 3

   Add the chicken and fry for 5 minutes, then add 500g passata. Simmer for 15 minutes until the chicken is cooked through.

4. 4

   Take off the heat and stir in 150g yoghurt. Cook 300g rice following the pack and serve together.