Mild chicken korma-style curry

• Chicken thighs (bone-in)800g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Medium curry powderstore cupboard10g
• Coconut milk (400ml tin)1
• Greek-style natural yoghurt100g
• Clear honey10g
• Basmati rice300g

Plus salt and pepper. About £4.23 for the amounts used.

Method

1. 1

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

2. 2

   Fry 1 chopped onion gently for 8 minutes until soft. Add 2 crushed garlic cloves, 15g grated ginger and 2 tsp curry powder for 1 minute.

3. 3

   Add the chicken and fry for 5 minutes, then add 1 tin coconut milk and 2 tsp honey. Simmer for 15 minutes until the chicken is cooked through.

4. 4

   Take off the heat, stir in 100g yoghurt and season. Serve with 300g rice, cooked following the pack.