Recipes: The £1 Curry|
As the name suggests, the total cost of this curry is £1 per person. The prices for the first ingredients are as charged on Milton Keynes market, the rest were purchased from Tescoís. You can obviously cut the costs if you look out for special offers (e.g. this week (13/10/01), Somerfield in Newport Pagnell were selling FOUR chicken joints for £1.69 which would cut the cost of this curry to less than 70p per person!) or shop at a cheaper supermarket.
Serves 2 (or more if you add more meat and have smaller portions)
2 Cloves Garlic, chopped (20p a bulb of 10 cloves = 4p)
1 inch of root ginger, chopped (40p for 8 times as much = 6p)
Half a pound of onions chopped finely (13p)
1 tbsp chopped coriander (£1 for 3 bunches = 5p)
2 tbsp tomato puree (24p a tube = 5p)
1.5 tbsp Pataks Curry Paste (£1.49/jar = 22p)
1 can chopped tomatoes (15p)
2 Chicken joints, legs and thighs separated (£1.30)
Salt and pepper to taste
Oil for frying
- Heat the oil and brown the chicken pieces, drain and remove to one side.
- Stir fry the garlic for 1 minute.
- Add the Ginger and fry for another minute.
- Add the onion and fry until translucent.
- Add the curry paste, tomato puree, coriander and some water to stop the mixture sticking. Stir
well, cover and simmer for 5 minutes. Add salt and pepper to taste.
- Pour in the can of tomatoes and bring to the boil.
- Add the chicken, cover and simmer for 25-35 minutes until the chicken is thoroughly cooked.
- If the sauce is too runny, remove the lid and whack up the heat for a couple of minutes.
Serve immediately on a bed of rice.
- For an even cheaper curry, use sausages instead of chicken, 2 to 4 per person depending on the size and appetites. I call this the Banger Bhuna.
- For an even cheaper curry, use a tin of corned beef, diced. Spam works quite well too, but donít add too much salt.
- Lamb chops area also a good alternative but more expensive. Thick chops are best.