This is one of my 7yr old’s favourite teas. He is not a big meat eater, and my frugal ways of stretching the stripped meat from a roast chicken ensures that there is more veg than meat in this dish. When I roast a chicken and strip the meat, I aim to make three meals out of the results; this definitely uses less than a third.
First you will need to make a curry paste of sorts. I add a teaspoon of each of these spices to olive oil: ground cumin, cumin seeds, coriander seeds, turmeric, milk chilli powder, fennel seeds, garam masala. Add two garlic cloves, fresh coriander and a thumb of fresh ginger. Pop them all in a processor and blitz to a paste. I realise these spices are many, but it is worth the investment to stock up on spices for your cupboards. They make store cupboard ingredients sing. Buy one a week until you have all the basics.
So, in a pot cook off your paste, a good tablespoon worth. Add your cooked chicken meat and some diced butternut squash. A 400g drained tin of chickpeas. A 400g tin of coconut milk. A squeeze of tomato puree. A splash of water. Season with salt.
Let this blip for a bit. I then blitz an onion or two into a paste and add it to your sauce, it will really thicken it up.
When you are ready to eat, take off the heat and add some good handfuls of spinach leaves. Let them wilt in the sauce’s heat and then serve with basmati rice.
This generously serves five. If you buy your chickpeas and coconut milk from an Aldi/Lidl, or a world good supermarket, it will bring the costs down enormously. With cheap tins and store cupboard spices, this costs less than 90p per person including the rice.