Another recipe from my 30 minute dinners cook book. Apparently I don't make much from here... because this is the last one that I remember making. Oh well! Chicken curry is a traditional Indian/South Asian meal. It tends to be a bit on the spicy side, but this dish is not. You could add more curry to get a bigger kick though.
Ingredients:
- 1.5 cups rice
- $1.20 for a bag of 7 or 8 cups
- .75 pounds chicken breasts
- 2 tablespoons cooking oil
- 1 medium onion
- 1 to 2 teaspoons curry powder
- 3 tablespoons flour
- 1 cup chicken broth
- $13 for 266 bouillon cubes
- 1 5.5-ounce can of tomato juice
- 8 ounces of pineapple tidbits
Dishes and utensils:
- Cutting board
- Knife
- Large skillet
- Bowl
People fed: 3-4
Total cost: $3
Cook time: 30 minutes
Directions:
Cook rice as directed to do so on the bag. While rice is cooking, cut chicken into thin slices about an inch long. In the skillet heat the oil on medium heat. Add the chicken and cook until it is no longer pink (about 3 minutes). Cut the onion while chicken is cooking. Put the chicken in the bowl and add the onion and curry to the oil in the skillet. Stir in the flour, chicken broth*, and tomato juice one at a time, complete stirring in each item before adding the next one.
* Chicken broth is made by placing a bouillon cube in 8 ounces of water and boiling it, either in the microwave or on the stove.
Return the chicken to the skillet. Stir in the pineapple. Cook until everything is hot. Serve on the rice.
If you prefer your dishes extra spicy, simple add more curry. A common way to counter-act curry that is too spicy is to use plain yogurt or some sort of plain yogurt based sauce. I have never made this, but if I ever do I'll be sure to include the recipe!
Another things in common with many of my dishes is that they generally involve either chicken or ground turkey. Sometimes ham. This dish (found in Better Homes and Gardens Big Book of 30 minute dinners) originally called for pork... but I used chicken. It's cheaper.
Ingredients:
- 3/4 pound chicken
- 1 medium onion
- 1 tablespoon cooking oil
- 3 cups of frozen broccoli, cauliflower, and carrots
- 4 ounces dried noodles of your choice
- Usually around $.80 for 16 ounces
- 1 10.75-ounce can of cream of celery
- 1 cup chicken broth (bouillon) (this is 1 bouillon cube)
- 3/4 cup water
- 1/4 teaspoon pepper
Dishes and utensils:
- Cutting board
- Knife
- Large skillet
People fed: 3-4
Total Cost: $3.25
Cook time: 30 minutes
Directions:
Defrost the chicken (or whatever meat you want to use) and cut it into thin "bite-sized" pieces. Also chop up the onion. In the skillet combine the oil, meat, and onion. Cook until the chicken is no longer raw (or about 4 minutes on medium-high). Add in the vegetables, uncooked noodles, soup, broth*, water and pepper.
*Separately (and beforehand), put a bouillon cube in 8 ounces of water and heat it to a boil, be it in the microwave or on the stove. Whichever is your preference. This makes 1 cup of broth.
Keep stirring your nonsense until the soup is well mixed with everything else. That should be a good indicator of how well everything is mixed together. Bring this to a boil. When it starts boiling, reduce the heat (to a low or medium-low) and cover. Let it simmer for 12 to 15 minutes, stirring on occasion. Taste a noodle or vegetable to see if it's done. If the noodle is cooked and/or the vegetable is hot, then it's done!
