Let this tender chicken curry simmer to itself, then serve with the flatbread for a Friday night feast that costs under £2 a portion when using store-cupboard ingredients you already have at home.
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Ingredients
1 tbsp Essential Sunflower or Olive Oil
2 pack 2 Essential British Chicken Legs
1 tbsp Essential Butter
2 Essential Onions, thinly sliced
5 clove/s garlic, finely grated
30g piece ginger, finely grated
1 tsp chilli flakes, plus extra to serve, if liked
200ml chicken or vegetable stock, hot, made with a cube
For the flatbread
200g Essential Self Raising Flour , plus extra for rolling
1½ tbsp Essential Sunflower or Olive Oil
Method
Put the oil in a wide, heavy-based pan.
Season the chicken, then gently brown in the
oil, allowing as much fat as possible to run from
the skin, about 10 minutes.
For the bread, combine the flour, a pinch
of salt, the oil and 100-125ml warm water in
a large bowl to give a soft dough. Knead for
5 minutes, return to the bowl and cover with
a clean, damp tea towel. Leave for 20 minutes.
Move the chicken to a plate. Add the butter,
onions and 1 tbsp water to the pan, then
cover and cook gently for 15 minutes, stirring
occasionally, or until the onion is soft and
getting sticky. Stir in the garlic and ginger, cook
for 2 minutes, then add the chilli flakes and
curry powder and cook for 1 minute more. Stir
in the spinach, tomatoes and stock, then return
the chicken to the pan. Season, cover and
simmer gently for 50-55 minutes, uncovering
halfway through, until the chicken is thoroughly
cooked, the juices run clear with no pink meat
and the sauce has reduced a little.
As the curry cooks, finish the bread. Divide
the dough into 4 on a floured surface and
roll into 21cm rounds. Heat a frying pan until
smoking. Cook the bread, 1 at a time, for
30-60 seconds per side, until browned patches
appear. Serve the curry sprinkled with extra
chilli flakes, if liked, and the bread for dipping.
Cook’s tip
Cooking good-value cuts of chicken on the bone enriches the sauce and adds flavour. If short on time, this could be made using chicken thigh fillets – simmer for 40 minutes, or until tender and cooked through. Pick up a pack of flame-baked naans to go on the side.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,110kJ/ 506kcals
Fat
31g
Saturated Fat
8.1g
Carbohydrates
12g
Sugars
7.5g
Fibre
5.6g
Protein
42g
Salt
0.6g
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