Jamie Oliver shares 'delicious' £1 family chicken curry recipe

As part of his '£1 wonders' collection, the celebrity chef has shared a recipe that's perfect for midweek dinners or batch cooking

Celebrity chef Jamie Oliver is famous for creating simple yet scrumptious recipes that don't break the bank.

As part of his '£1 Wonders' collection, the father of five is promoting a recipe from award-winning food writer and chef Chetna Makan. Her amazing curry is more than enough to feed the family with plenty to spare.

Ready in an hour and a half, this curry is the ideal way to warm up on a cold autumn night. It's best made in large quantities, making it perfect for batch cooking and can easily make up to twelve hearty servings.

For home cooks wanting to save some for later, this recipe can easily be frozen. The chef's advice is to "break it down into portions so it cools quicker, and get it into the freezer within two hours."

Using affordable and filling chicken thighs as the base for this tasty, spicy, easy-to-make curry, the chefs share another top tip: “Pat the chicken skins dry, sprinkle with seasoning, and bake or pan-fry until crispy. Use as a topping for rice and noodle dishes or as a savoury snack.”

Here's how to recreate the recipe at home:

Ingredients

• Twelve chicken thighs, skin on, bone in
• Eight tablespoons natural yoghurt
• 1½ teaspoons salt
• Two teaspoons garam masala
• Two teaspoons turmeric powder
• Two teaspoons chilli powder
• Six garlic cloves, grated
• Four tablespoons sunflower oil
• Two teaspoons cumin seeds
• Eight onions, roughly chopped
• Two x 400g tins of chopped tomatoes
• 900g basmati rice (75g per serving)
• One handful of fresh coriander leaves, finely chopped (10g)

Method

Carefully remove the skins from the chicken thighs and put aside (see tip below). Place the chicken pieces in a bowl with the yoghurt, salt, garam masala, turmeric, chilli powder and garlic. Mix well and leave aside for five minutes.

While that is resting, heat the oil in a pan and add the cumin seeds. Once they begin to sizzle, add the onions and cook for 10 to 12 minutes on medium heat, or until they turn golden.

Add the tomatoes, cover and cook for 15 minutes on a low heat. Taste and adjust the seasoning if necessary.

Add the marinated chicken, mix well and bring to a boil. Cover and cook on medium-low heat for 40 to 45 minutes, or until the chicken is cooked through.

Meanwhile, rinse the rice in cold water five or six times to remove the excess starch. Cook the rice in a large pan of boiling water for 10 to 12 minutes (or according to the packet instructions) and drain thoroughly.

To serve, sprinkle the chopped coriander over the curry and serve with the rice.

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