Academy FM's Kay McLoughlin learns how to make Chicken Curry at the Turner Stone 'Cooking on a Shoestring' class. See Folkestone Academy social media for how to sign up for all Turner Stone after-school classes and events. Thanks to Folkestone & Hythe District Council for supporting this podcast

Ingredients:
Chicken (fresh or frozen - portion per person 500 g (1 lb)
onions - 2 medium
potato -1 medium
Chickpeas - 1/2 can 200g, drained
fresh spinach - 3 handfuls (6 frozen balls)
garlic - 2 cloves
oil - 2 tbsp
curry powder - 1 rounded dessert spoon (according to taste)
ground ginger - 1 level tsp
Chopped Tomato - 1 can (400g)
Water and Tomato puree - 200ml & 1 tablespoon
salt and pepper - pinch - to taste
long grain rice - 250 g (½ lb)

Method

1. Cut the chicken into pieces, removing any bones. Put onto a plate.
2. Peel and slice the onions. Peel and chop the potato & garlic finely.
3. Fry the onions, potato, chickpeas and garlic for 10 mins, stirring occasionally.
4. Stir in the curry powder, ginger, spinach and fry for another minute.
5. Add the chicken, fry until cooked and some salt and pepper.
6. Add chopped tomato and chickpeas, stir in the pan. Bring to the boil, stirring. Then simmer for 20 mins, whilst cooking the rice.
7. If you want a stronger tomato flavour, add 200ml water with a heaped tablespoon of tomato puree.
8. Served on a bed of cooked rice.

Beef curry: Make in the same way but use 500 g/1 lb of stewing steak or mince instead of chicken. Cut into small pieces and brown in the oil before you fry the onions. Cook until the meat is tender, about 1½ hours.

Cooked chicken portions - add these at step 6, missing out stage 1 and 5.

Add any vegetables you have, either tin, frozen or fresh. Curry works well with any and adds a variation of colour.