Crispy chicken 65-style with rice

• Chicken breast fillets500g
• Greek-style natural yoghurt50g
• Medium curry powderstore cupboard15g
• Mild chilli powderstore cupboard2g
• Plain flour40g
• Vegetable oilstore cupboard40ml
• Basmati rice300g
• Cucumber1
• Lemons (4 pack)1

Plus salt and pepper. About £5.29 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack.

2. 2

   Cut 500g chicken breast into bite-size pieces and mix with 50g yoghurt, 1 tbsp curry powder, a pinch of chilli powder and salt. Toss in 40g flour.

3. 3

   Fry in batches in 3 tbsp oil for 6-8 minutes, turning, until crisp and cooked through.

4. 4

   Serve with the rice, sliced cucumber and lemon wedges.