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Chicken curry with rice and chapatis • Photo by PhilAshley.com

This curry dish is another one of our favourites as it’s so tasty but easy to make. Some people think that making curries is difficult, but really it’s just a few spices toasted and mixed with the other ingredients. If you’re unsure of making the curry paste from scratch, there are plenty of curry paste jars in the supermarkets now days, which you can still use without feeling like you’re cheating.

Toast or Porridge

Chicken, mayonnaise and sweetcorn roll

Chicken and chickpeas curry with rice and chapati


Rogan Josh style curry with Chapatis and rice
Courtesy of Jamie Oliver

Serves 4

Ingredients For the Rogan Josh curry paste

2 cloves of garlic
1 inch piece of ginger
1 tablespoon paprika
2 teaspoons garam masala
1 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons cooking oil
3 tablespoons tomato purée
1 fresh chilli

Spices for toasting
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon peppercorns

Method for the Rogan Josh curry paste

First toast the spices in a dry pan until they go golden and start to smell delicious. Grind these until powdered.

Peel the garlic and ginger and add all the rest of the ingredients, including the toasted spices, in to a jug and blend together.

This is the base of the curry flavour.

Ingredients For Chicken Curry

1 chicken breast skin removed and diced.
1/4 the large red onions
1 fresh chilli
1/2 inch piece of ginger
1 tablespoons cooking oil
1 knob of butter
2 bay leaves
Salt and pepper
1 tablespoons balsamic vinegar
1 tin chopped tomatoes
150ml chicken stock
1 tin chickpeas
The curry paste you made

200g rice

Method for the curry

Slice up the onion, finely chop the ginger and chilli and soften in a pan with the oil and bay leaves for about 10 minutes until the onion is golden.

Dice up the chicken breast and add to the pan with the salt and pepper. Cook until lightly brown.

Add the balsamic vinegar and cook for 2 minutes then add the tomatoes, stock and curry paste.

Add the chickpeas and bring to the boil then turn down to a simmer for about 30 minutes or longer if a bit wet. Stir regularly to make sure it doesn’t stick and add more water if too dry.

While this is cooking you can boil your rice as the packet instructions and make the Chapatis.

When the chicken is cooked through, have a taste and season or add more cumin or garam masala if needed.

Serve with chopped coriander if you have it, and the Chapatis and rice.

Makes 6 chapatis

Ingredients for the Chapatis

75g Strong bread flour
50g Plain flour
1 tablespoons of oil
75ml water


Place the flour in a bowl with a pinch of salt and make a dip in the middle.

Pour in the oil and mix together with a fork, then add the water and mix with your hands until you have a dough.

On a flour dusted surface roll into a long sausage and cut into 6 equal slices. Then roll each one into a ball.

With a rolling pin, roll each ball thinly to about 8-10 inches and place on a plate with a dusting of flour between them.

When the curry is ready, in a dry frying pan cook the chapatis on each side for about a minute or until cooked but not coloured. Stack them and keep warm until needed.

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