INGREDIENTS AND COST

CURRY 1. Heat the oil over a low heat in a medium pan, preferably with a oven-proof handle. Add the cinnamon, cardamom, cloves and bay leaves. 2. Let them sizzle for 25-30 seconds then add the chicken thighs, increase the heat to medium-high and cook until the meat begins to brown and all the natural juices have evaporated. 3. Add the onion and cook to a light golden colour for 4-5 minutes and then add the ginger and garlic purees for 30 seconds. 4. Add the tomato puree, turmeric, ground coriander and cumin. Continue to cook the spices out for 3-4 minutes. 5. Whisk together the yogurt, gram flour and the chilli powder and add to the meat. 6. Reduce heat to low, add the stock, check for seasoning, cover and cook in the oven at 130C until the meat is tender. Approximately 1½ to 2 hours. 7. Once tender, stir in the fresh mint and the coriander. Serve. WHEN pricing this, I have put in a cost for larder items. Obviously you can’t go into a shop and buy 5p worth of spices. What you have to think about is that a small supply at the start to build your larder is going to save you hundreds over time. PILAF RICE This recipe is completely fail safe every time. The main reason is the fact that everything is controlled. Measuring the rice and the stock then setting the temperature makes it the same every time. When I refer to a cup I don’t mean the American system. It’s literally a cup or a mug. 1. Using a pan with a tight-fitting lid. CURRY 4tbsp sunflower oil ...... £0.05 1 tsp ground cinnamon... £0.05 4 green cardamom pod .. £0.05 4 cloves .......................... £0.05 1 bay leaf ........................ £0.05 1kg chicken thighs ....... £2.00 1 large onion .................... £0.12 50g ginger .................... £0.08 4 cloves garlic .............. £0.05 50g tomato puree ......... £0.19 1 tsp ground turmeric .............. £0.05 1 tsp ground

coriander... £0.05 1 tsp ground cumin ...... £0.05 170g greek yogurt ....... £0.30 4tsp gram flour ............ £0.05 1tsp chilli powder .......... £0.05 175ml stock ..................... £0.70 Small bunch mint leaves ...................... £0.25 Small bunch coriander leaves ............ £0.25 PILAF RICE 240g long-grain rice .... £0.24 1 stock cube ..................... £0.12 1 med onion finely diced£0.12 1 bay leaf ........................ £0.05 20ml vegetable oil ....... £0.05 Heat the pan and add the oil then add onion and sweat for 4-5 minutes without colour. 2. Add rice and toast for one minute, coating rice in the butter. Add stock, bring to the boil, put a tight-fitting lid on. 3. Place in a preheated oven 170C for 18 minutes or until the rice has absorbed all the stock. Allow rice to stand once out and fluff up with a fork. FLAT BREADS (OPTIONAL) This is a little added extra. It will take you over the £5 but is worth trying.

The beauty of a recipe like this it will give you restaurant-style naan bread at home.

It is much better than shop bought and it’s very satisfying to be able to make your own bread – people will start to call you a show off. It’s another big impact recipe without the big workload. FLATBREAD 350g self-raising flour..£0.16 1 tsp sugar ..................... £0.05 1 tsp salt .......................... £0.05 1 sashay dried yeast ...... £0.14 160g milk ......................... £0.07 142ml Greek yoghurt ...£0.23 Butter for cooking .......... £0.10 Total for the curry ....... Total for the rice .......... Total cost for the bread (optional) ........... £0.80 METHOD: 1. Sieve all dry ingredients together into a large bowl. 2. Heat the milk for one minute on full power in the microwave and stir in the yoghurt, then dissolve in the yeast making sure the mixture is not too hot. 3. Add this mixture to the flour and mix with a spoon to bring it together to form a dough. 4. Knead until smooth then cover with cling film and set to one side until doubled in size. 5. Divide mixture into 12 ball-shaped pieces and roll into the classic teardrop shape. 6. In a warmed non-stick frying pan, brush the naan with the butter and add to the pan, colour lightly, brush the other side of the naan bread, then flip over and colour on both sides. I like to get loads of colour on to the bread as it tastes like the real thing. 7. Place into a hot oven at 180C for 5-6 minutes.