Curried Egg Frittata
Curried Egg Frittata
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good. And for your educational tip for today, Indian Curry Powder is not Indian, that is a British mix of spices. True Indian curries uses curry leaves, totally different flavor. On my to cook list.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Curried Egg Frittata
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good. And for your educational tip for today, Indian Curry Powder is not Indian, that is a British mix of spices. True Indian curries uses curry leaves, totally different flavor. On my to cook list.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, add the eggs, cilantro, curry powder, paprika, and salt and pepper as desired. Mix together and set aside.
  2. Heat your cast iron pan with the bacon fat or oil of choice on medium heat, when hot, add the onion and chilies and a pinch of salt, saute until the onion is soft then add the tomatoes.
  3. Cook for about 10 minutes until the tomatoes are soft. Now give the egg mixture another stir and pour that into the pan and give another quick stir in the pan. Reduce heat to low.
  4. Let the mixture cook for about 5 minutes undisturbed, then cover the pan with a large lid and let the eggs cook for another 5-6 minutes, then check to see if the top of the egg mixture is cooked.
  5. When the top is cooked, let rest for a few minutes, then cut like a pie and serve.
Recipe Notes

Low cost.

Variants: 1. Add diced bell pepper, chopped spring onion, chopped mushrooms, etc. 2. Top with shredded cheese.

Adapted from an internet recipe.

Chicken & Shrimp Fried Rice, African Style
Chicken & Shrimp Fried Rice, African Style
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Chicken & Shrimp Fried Rice, African Style
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  2. Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  3. In a mixing bowl, add the shrimp, season with a pinch of salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  4. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  5. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  6. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  7. Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  8. Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.

Chicken Curry II
Chicken Curry II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Chicken Curry II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. After the chicken is sliced into strips, about 1/4 inch thick or so, spread them out and sprinkle with about 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
  2. Using a large non stick pan, heat 1 1/2 tablespoons of oil on medium high heat, when hot but not smoking, add the chicken in a single layer and cook, stirring often to just lightly brown them, no need to cook all the way through, about 3 minutes. Remove from the pan and set aside.
  3. Reduce the heat on the pan to medium and add the rest of the oil, and the onion and cook until softened and translucent, then stir in the garlic, ginger, and remaining curry powder and cook until fragrant, maybe a minute or so, stir often.
  4. Whisk the cornstarch, sugar, and a pinch of salt into the broth then add the broth to the pan, bring to a boil then reduce to a simmer until the sauce is thickened, about 5 minutes. Return the chicken to the pan along with the peas and simmer until the chicken is cooked through, takes just a few minutes.
  5. Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
  6. Serve with steamed rice.
Recipe Notes

Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.

Variants: Replace the chicken with beef or large prawn.

Provided courtesy of good friend, Stephen Connell.
United States.

Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, a must try for me.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Vietnamese Lemongrass Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, a must try for me.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
  2. In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small, you just made a simple form of caramel.
  3. Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
  4. Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.
Recipe Notes

Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Curried Egg Salad Sandwich
Curried Egg Salad Sandwich
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Curry powder and fresh chopped chives, or spring onions, this sounds very good.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Curried Egg Salad Sandwich
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Curry powder and fresh chopped chives, or spring onions, this sounds very good.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Ingredients
Servings: sandwich
Instructions
  1. In a small bowl, add the mayo and curry powder, mix then add the chopped eggs and chives, season with salt and pepper to taste. Add mayo as needed.
  2. Place a lettuce leaf on a slice of rye, top with the egg salad, top with the other slice, cut in half, serve with a dill pickle and potato chips.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Egg Noodles & Chicken Curry (Khao Soi)
Egg Noodles & Chicken Curry (Khao Soi)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Egg Noodles & Chicken Curry (Khao Soi)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Ingredients
Garnishes/toppings of your choice
Servings: servings
Instructions
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
  2. Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.
Recipe Notes

Low cost with just two chicken thighs. Can substitute chicken with beef or pork.

Shortcut: Fried Shallots.

Adapted from an internet recipe.

Chicken Curry I
Chicken Curry I
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend of mine in the capitol city of Conakry, Guinea. This sounds delicious and is a must try for me.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Chicken Curry I
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend of mine in the capitol city of Conakry, Guinea. This sounds delicious and is a must try for me.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Boil the chicken thighs and legs you cut from the quarters, add 1 onion and spices of choice for flavor. Once cooked, remove the chicken, strain the stock and return to the pot and reduce the stock down to 1 cup, set aside. While the stock is reducing, remove skin and bones from the chicken pieces (save as a snack for your dog) and chop the meat into bite site pieces, set the meat aside.
  2. In a large stock pot place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons of olive oil. Cook over medium heat for 5 minutes, stir often.
  3. While the stock pot is cooking, in a medium saucepan add 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt, and cayenne pepper. Cook over medium heat for 3 minutes, stir often.
  4. Pour garlic and spice mixture into the stock pot with vegetables in it. Add the chicken pieces, garbanzo beans, ginger to taste, zucchini, raisins, the chicken stock you made, and orange juice. Simmer 20 minutes covered, or until the sweet potatoes are soft, stirring occasionally. Serve over rice.
Recipe Notes

This is a low cost dish using 2 chicken quarters, that might cost about 40 Baht, everything else is low cost or on hand. For 8 servings, this is about 15 cents per serving, excellent value!

Provided courtesy of good friend, Mark Bowen.
Guinea.

Chicken & Green Bean Stew
Chicken & Green Bean Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is from a good friend and sparked my interest not only for the inexpensive chicken, but for the green beans! We have yard beans (also called long beans) and they are very inexpensive to buy. It is a basic meal to which you can add any vegetable other than beans if you wish. Yard beans are relatively cheap, and therefore makes for a very economical dish.
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Chicken & Green Bean Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is from a good friend and sparked my interest not only for the inexpensive chicken, but for the green beans! We have yard beans (also called long beans) and they are very inexpensive to buy. It is a basic meal to which you can add any vegetable other than beans if you wish. Yard beans are relatively cheap, and therefore makes for a very economical dish.
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pan, heat oil and fry chicken strips until lightly browned. Remove and set aside.
  2. Same pan, fry onions and peppers with curry powder until soft, add yard beans, chicken, and water, allow to simmer for 30 minutes.
  3. Mix the soup powder with a little water to form a smooth paste and stir into the stew then allow to simmer until thickened.
  4. Serve with boiled potatoes, mashed potatoes, pasta, or rice.
Recipe Notes

Chicken breast run about 87 Baht per kilo, 6 breast is probably 150 baht or less. Yard beans are something like 15 Baht a bunch, bell peppers can be found for cheap as well. Easily $1 or less per serving for 6 meals.

Shortcut: Onion Soup Mix.

Provided courtesy of good friend, Denise Georgiades.
South Africa.

Buttermilk Marinated Chicken
Buttermilk Marinated Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I have made this in the oven plenty times and it tastes just as yummy. I add some smoked paprika spice to give it that barbecued hint. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 people 2 hours
Cook Time
45 minutes
Servings Prep Time
4 people 2 hours
Cook Time
45 minutes
Buttermilk Marinated Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I have made this in the oven plenty times and it tastes just as yummy. I add some smoked paprika spice to give it that barbecued hint. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 people 2 hours
Cook Time
45 minutes
Servings Prep Time
4 people 2 hours
Cook Time
45 minutes
Ingredients
Marinade
Servings: people
Instructions
  1. Spatchcock the chicken by cutting down both sides of the spine with a pair of kitchen scissors. Flatten the chicken out by leaning the heel of your hand on the chicken and press down to crack the breastbone. Keep the backbone to make soup stock.
  2. Season the chicken with the salt and pepper to taste and rub in the curry powder.
  3. Mix the marinade ingredients in a large bowl (large enough for the flattened chicken, or a baking pan) and coat the chicken by turning it over several times to ensure it is covered by the marinade. Cover the bowl and refrigerate for at least 2 hours.
  4. With a heated grill, move hot coals to one side, and place the flat chicken, breast side up, on the grill where there is no coals (indirect heat), baste with marinate and cover grill for 20-25 minutes.
  5. Turn the chicken over and baste again, cover and continue barbecuing for another 15-20 minutes.
  6. Pierce the chicken in a thick part of the thigh to check for juices running clear or use a meat thermometer and look for a target temperature of 75 C or 165 F. When juices are clear or the correct temp, remove from the grill and let rest for 5 minutes.
Recipe Notes

A whole chicken is on average 140 Baht in grocery stores, fresh markets would be cheaper, the other ingredients are minor, especially if using the shortcut for buttermilk, so about $1 per person per meal.

Tip, take a couple of bricks, wrap them in foil and use to weight down the chicken while it cooks. This comes highly recommended from a good friend.

Shortcut: Buttermilk.

Provided courtesy of good friend, Denise Georgiades.
South Africa.

Use of the bricks tip provided by good friend, Lynn Batterman.
United States.