This budget-friendly chicken drumstick recipe is great value and tastes phenomenal.

Ingredients:

• 2 onions
• 4 cloves of garlic
• 5 cm piece of ginger
• 2 yellow peppers
• 1 organic chicken stock cube
• 1-2 fresh red chillies
• ½ a bunch of fresh coriander (15g)
• 1 teaspoon runny honey
• 1 level teaspoon ground tumeric
• 2 teaspoons curry powder
• 8 free-range chicken drumsticks
• olive oil
• 1 x 400 g tin of chickpeas
• 1 teaspoon tomato purée
• 1 mug of basmati rice (320g)
• 1 lemon
• fat-free natural yoghurt, but optional

Method: (8 Steps)

• Peel the onions, garlic and ginger and deseed the peppers.
• Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chili (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
• Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
• Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
• Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
• Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
• With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
• Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.