Day 7

£1 a day chicken curry with chapatis • Photo by


Just plain porridge today so a spoonful of jam sweetens it up. Lunch is the cold Cajun rice which I always make too much of as I love it the next day for lunch. I can’t reheat it as the chicken had already been cooked twice. But I prefer it cold anyway. The others have cheese salad sandwiches and the last of the soup.

Dinner is a Friday night chicken curry, with Homemade chapatis to finish it off, which are so easy to make with the last of our bread flour and plain flour mixed. But chapati flour is what we would normally use.

Day 7

Porridge or toast and jam

Cold Cajun rice, scone and jam, or chicken sandwich

Chicken and chickpea curry with homemade chapati


Rogan Josh style curry with Chapatis
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 tsp garam masala
1 tsp turmeric
1/2 tsp salt
2 tablespoons cooking oil
3 tablespoons tomato purée
1 fresh chilli

Spices for toasting
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp 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

3 chicken breasts skin removed.
2 medium onions
1 fresh chilli
1 inch piece of ginger
2 tablespoons cooking oil
1 knob of butter
4 bay leaves
Salt and pepper
2 tablespoons balsamic vinegar
1 400g tin chopped tomatoes
300ml chicken stock
1 tin chickpeas
The curry paste you made

Method for the curry

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

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

Serve with a dollop of natural yogurt and coriander if you have it, and the Chapatis.

Makes 12 chapatis

Ingredients for the Chapatis

150g Strong bread flour
100g Plain flour
2 tablespoons of oil
150ml 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 12 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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