Mild coconut chicken curry

• Chicken thighs (bone-in)800g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)3
• Fresh ginger20g
• Medium curry powderstore cupboard15g
• Coconut milk (400ml tin)1
• Frozen garden peas200g
• Basmati rice300g

Plus salt and pepper. About £4.33 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 in a little oil for 8 minutes. Add 3 crushed garlic cloves, 20g grated ginger and 1 tbsp curry powder and cook for 1 minute.

3. 3

   Add the chicken and fry for 5 minutes, then pour in 1 tin coconut milk. Simmer for 15 minutes until the chicken is cooked through, adding 200g frozen peas for the last 3 minutes.

4. 4

   Meanwhile, cook 300g rice following the pack instructions. Season the curry and serve with the rice.