This is a simple no frills curry, delicious as it is or, if you like, add a handful of frozen peas or a couple of blocks of frozen
spinach towards the end of cooking. Feel free to go as hot as you like too, I used a Madras curry powder but you could go hotter or milder depending on how brave you are!
Serves 4, approx £1.06 per person
Prep 10mins Cooking 20-25 mins
500g boneless, skinless chicken thighs
1 onion, chopped
2 cloves garlic, crushed
500ml chicken stock
1tbsp curry powder (of your choice!)
1tsp dried coriander
1tbsp plain flour
1tbsp 1/2 fat crème fraiche
Heat some oil in a large saucepan & brown the chicken all over, set aside.
Add some more oil to the pan & cook the onion for about 5 minutes, add the garlic & cook until the onion is soft.
Add the curry powder & coriander stir well then stir in the flour until you can't see any white.
Gradually add the stock, keep stirring until you get a smooth sauce, season with salt & pepper to taste.
Place the chicken back in the pan with the sauce & stir well. Allow to simmer for about 20 minutes until the sauce has thickened. If you want to add
frozen peas or spinach do it after about 15 minutes.
Take the pan off the heat & stir in the crème fraiche.