A mild creamy chicken curry that's packed full of vegetables. Better yet, both my kids cleared their plates then asked for seconds and ate that too!!
Tools and Ingredients:
2kg Boneless Chicken £7.78
Onions 50p
Peppers £1.29
Sweetcorn 69p
Chopped Tomatoes 84p
Passata (or Tomato Puree) 32p
Ginger 25p
Garlic 16p
Ground Almonds £1.39
Curry Powder 40p
Paprika 23p
Yogurt 45p
Cream 89p
Total = £15.19
Makes 27 portions = 56p per serving
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Start by mincing the garlic.
Then peel and chop half of the ginger as finely as you can.
Then chop the onions.
Throw them all in a deep frying pan and fry them until they're soft.
Then throw them all into your slow cooker.
Chop the peppers and add them to the slow cooker.
Dice the chicken and throw that on top.
Next add the ground almonds.
Half a tub of curry powder.
Half a tub of paprika.
All of the passata - I'd normally use tomato puree instead but the supermarket had sold out so I made do.
Add the sweetcorn.
Then the tins of chopped tomatoes.
Finally add the tub of yoghurt.
Give it a stir and pop the lid on, leave it to cook on low for at least 5 hours or turn it up to high if you're in a rush. Make sure that the chicken is cooked through before serving.
Little Miss requested simple boiled rice.
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Here are some of my other chicken curry recipes:
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