Easy Chicken Thigh Curry
Easy Chicken Thigh Curry This chicken thigh curry is bursting with aromatic flavours, using staple ingredients, making it super easy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beatthebudget.com.
Cooking tools:
- Blender
- Stove
- Skillet
- Saucepan
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Wooden spoon
- Measuring spoon
- Microwave
- Oven
- Meal prep container
- Plate
- Refrigerator
- Freezer
- Tongs
- Peeler
- Garlic press
- Kitchen towel
- Paper towel
Ingredients
- 1 kg chicken thighs, on the bone, skin on ((£2.07))
- 40 g ginger, peeled ((£0.50))
- 50 g fresh chillies, seeds removed (if you like it mild) ((£0.47))
- 4 cloves of garlic ((£0.69/3)=(£0.23))
- 1 onion, finely diced ((£0.09))
- 500g passata ((£0.45))
- 1 bunch of fresh coriander, torn ((£1.00/2)=(£0.50))
- 180 g green beans, optional, steamed to serve ((£0.89))
- 250 g brown rice, cooked according to packet instructions ((£1.45/4)=(£0.36))
- 50 g (2 handfuls) of spinach ((£0.85/2)=(£0.43))
- 2 tbsp yogurt ((£0.85/2)=(£0.43))
- 1 lime, cut into wedges to serve ((£0.17))
- ½ tbsp rapeseed oil
- 1 tbsp mild curry powder
- 6 tbsp tomato puree
- 600 ml chicken stock
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