Forget the takeaway curry,try the homemade with a kick

Just on one indian takeaway i could spend anything up to £30 for 4 of us to enjoy a curry with rice,some popadoms and a portion of chips on the side with curry sauce.So here,s a homemade chicken and spinach curry.

1 pack of 5 (boneless & skinless chicken thighs) i buy from aldi £2.49

2 large onions (bag of 6 in aldi 55p)

1 tablespoon of oil ( preferably olive oil or coconut oil in b&m £1,49)

1 tablespoon of medium currry powder (or mild madras powder from any supermarket or indian food shop) £1.29 

1 tablespoon of corriander powder (from any supermarket) £1,09

2 tea spoons of tumeric £1.09

2 tea spoons of cumin powder 85p

3 green chilli's (if you want a mild curry just add 1/2 tea spoon of chilli powder) 25p morrisons

2 chicken stock cubes (i use organic chicken stock cubes but any will do £1.27)

400ml of water

5 tablespoons of greek natural yoghurt 65p aldi

1/2 a bag of washed spinach £1.37 in aldi

1 tablespoon lemon juice 35p

3 cloves garlic 80p for a pack of 3 bulbs

1 thumb sized piece of fresh ginger 49p for a large chunk

bag of basmati rice 1kg £1.49 aldi

poppadoms 85p pack of 8 aldi

naan bread 49p aldi

bag of potatoe's £1.40


The night before or the morning of the day you are going to make the curry put the chopped chicken thigh's into a bowl (just chop the thighs in to bite size chunks) add the medium curry powder,corriander,tumeric and the 5 tablespoons of yoghurt mix together,cover and put in the fridge overnight or for the rest of the day until your ready to start cooking your curry. Chop your large onions then blend them (hand blender will do ) crush the garlic and ginger (you can also blend these as well or bash them until their in tiny bits) cover and keep in fridge until your ready to cook your curry.

Making the curry

Put the tablespoon of oil in a large non stick pan (i use an electric cooker  so put it on 6 to heat the oil once hot turn down to 4) add the blended onions,garlic and ginger leave to cook for about 8-10 minutes,give them a stir every few minutes(if your using the chilli's add them now or the 1/2 tea spoon of chilli powder if you want it mild). once the onions have turned a greenish colour add the cumin powder,stir and leave to cook for 1 minute,then add the bowl of spiced chicken to the onions and stir together,leave it to cook for another 10 minutes stirring every few minutes.

Put kettle on to boil then pour 400ml of the boiling water into a jug add the 2 chicken stock cubes and stir until the cubes are fully dissolved,then pour into your chicken and onion pan and stir all together,put the lid on the pan and turn the heat down to 3,leave to simmer for 25 minutes,stirring occasionly.

Whilst the curry is cooking,slice up your chips,put in a bowl with a teaspoon of oil shake the bowl or use a spoon to mix the chips and oil then add some paprika if you want or just a sprinkle of salt,put on a baking tray and cook on (electric 180) for 20-25 mins.

Once the 25 minutes is up on your curry,take off the lid add the lemon juice and spinach,leave the lid off and let it cook for a further 5 minutes,then take off the heat and put to the back of your cooker with the lid on.

Wash your basmati rice thoroughly to get rid of the starch,put in the pan,add hot water ,makes sure it covers the rice but not too much,put the lid on the pan and let the rice steam (keep checking there is enough water in the rice (i add a little more at a time) until your rice is soft.Heat your naans in the oven for a few minutes,place the popadoms on the table and dish up your chicken and spinach curry and chips.





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