Jamie Oliver’s ‘brilliant’ £1 curry recipe that feeds the whole family easily

Celebrity chef has once again proven that delicious, don’t have to break the bank.

As part of his “£1 Wonders” series, Jamie shared a for a flavourful curry that is perfect for feeding a family on a budget.

Adapted from acclaimed food writer and chef , this dish has been praised for being both economical and deeply satisfying.

The , which takes about an hour and a half to prepare, is ideal for batch cooking, yielding up to 12 portions, making it perfect for chilly evenings or freezing for future meals.

Using affordable chicken thighs as the base, this curry is rich in protein and packed with bold spices, ensuring it’s not just filling but irresistibly tasty.

The ingredients for the curry include common household staples like tinned tomatoes, natural yoghurt, and a variety of spices such as turmeric, garam masala, and cumin. The result is a fragrant, spicy dish that rivals takeout curries for just a fraction of the cost.

Jamie and Chetna have also shared tips to minimize waste.

They recommend saving the chicken skins, seasoning them, and crisping them up in the oven or a frying pan to use as a topping or savoury snack.

For those planning to freeze portions, Jamie advised: “Break it down into portions so it cools quicker, and get it into the freezer within two hours.”

This curry not only satisfies a crowd but does so with minimal cost and effort.

Whether it’s for a large family dinner or prepping meals for the week, this is a testament to how to budget cooking can still deliver flavour.

Here’s a step-by-step guide to recreate this brilliant budget-friendly :

Ingredients:

• 12 chicken thighs (skin on, bone in)
• 8 tbsp natural yoghurt
• 1½ tsp salt
• 2 tsp garam masala
• 2 tsp turmeric powder
• 2 tsp chilli powder
• 6 garlic cloves, grated
• 4 tbsp sunflower oil
• 2 tsp cumin seeds
• 8 onions, roughly chopped
• 2 x 400g tins of chopped tomatoes
• 900g basmati rice (75g per serving)
• Handful of fresh coriander leaves, finely chopped

Method:

1. Marinate the Chicken: Remove the skins from the chicken thighs and set aside. Mix the chicken pieces with the yoghurt, salt, garam masala, turmeric, chilli powder, and garlic. Let it rest for five minutes.
2. Cook the Base: Heat the oil in a pan and add the cumin seeds. Once they sizzle, add the onions and cook for 10–12 minutes until golden.
3. Simmer the Sauce: Add the tomatoes, cover, and cook for 15 minutes on low heat. Adjust seasoning if needed.
4. Cook the Chicken: Add the marinated chicken to the pan, mix, and bring to a boil. Cover and cook on medium-low heat for 40–45 minutes until fully cooked.
5. Prepare the Rice: Rinse the rice thoroughly in cold water to remove excess starch. Boil in a large pan of water for 10–12 minutes (or follow packet instructions), then drain.
6. Serve: Garnish the curry with chopped coriander and serve with the rice.