Archive for the ‘CHICKEN & TURKEY’ Category
White Cut Chicken (Chinese Poached Chicken)
December 10, 2017 Lee
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White Cut Chicken (Chinese Poached Chicken)

This is a Cantonese poached chicken that is served cold with a Spring Onion & Ginger Oil dipping sauce. The 'White' part of the name comes from meaning plain, as in minimal ingredients. The 'Cut' part comes from meaning the while chicken is simply cut into pieces with a cleaver, not separated at the joints like in the western part of the world. This sounds absolutely delicious for a lunch or light dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

For the Chicken

  • 1 whole chicken, small, about 1 kilo
  • 4 slices fresh ginger
  • 2 spring onions, tied in a knot
  • 1 tablespoon Chinese cooking wine
  • 1/4 teaspoon Sichuan peppercorns, or use pink or white peppercorns
  • sesame oil, for brushing
  • fresh coriander, chopped, for garnish

For the Spring Onion & Ginger Oil Dipping Sauce

  • 2 tablespoons fresh ginger, grated
  • 1/2 cup spring onion, green part only, finely chopped
  • 4 spring onions, white part only, sliced
  • 1 tablespoon fresh coriander, stems, chopped
  • 2-3 tablespoons cooking oil
  • 2 tablespoons broth, from poaching the chicken
  • pinch salt, or to taste

Instructions
 

  • Remove the head and feet from the chicken, rinse it inside and out and place in a large pot. Add the spring onion, ginger, peppercorns, and cooking wine.
  • Add water to the pot to just cover the chicken. Bring to a boil and hold that for 8 minutes (a few minutes longer if you have a larger chicken), then turn off heat, leave on the burner, and cover for 20 minutes.
  • In a large bowl fill with cold water and ice, remove the chicken from the pot, set the pot and broth aside, and place in the ice water and soak for several minutes, turning it often to ensure the chicken is completely cooled. Remove and drain residual water, place on a cutting board and brush the skin with sesame oil.
  • To cut the chicken, use of a large cleaver is highly recommended as the weight of the knife is helpful. The chicken has to be completely cooled in order to cut to get smooth edges. Basically remove the legs at the thigh joint, then cut each thigh from the leg, then cut each leg in half. Remove the wings and separate each wing at the joints. Cut the remaining chicken in half, cut each half into large pieces.

For the Spring Onion & Ginger Oil Dipping Sauce

  • In a small heat proof bowl, mix together the ginger, chopped spring onion greens. and coriander.
  • Heat the oil in a small saucepan or wok, and the spring onion whites when the oil is hot and saute until the whites are just starting to brown and they are aromatic.
  • Pour the hot oil into the bowl with the other ingredients and mix. Add two tablespoons of broth from the pot the chicken was in. Season with a pinch of salt or to taste and mix well.
  • Serve the dipping sauce as a side for the chicken, enjoy.

Notes

I cannot really remember what a whole chicken in the market costs, I think 150 or 200 Baht. Going with 200 Baht, 2 servings is about $2.95 per serving, which I think may be on the high side. I will verify price and servings when I make this.
This recipe for White Cut Chicken (Chinese Poached Chicken) is from China Sichuan Food.
* High Cost $1.51+ per Serving,: CHINESE,CHICKEN & TURKEY
Simple Baked Chicken
November 27, 2017 Lee
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Simple Baked Chicken

This should be called Simple and Flavorful Baked Chicken. The chili powder steps this chicken up a notch. Made on 24 June 2018 and was well liked by my wife and I.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder

Instructions
 

  • Preheat your oven to 230 C. Pour the olive oil in a 9x13 baking dish.
  • Place chicken in the baking dish and move them around to coat them with oil on both sides.
  • In a small bowl, add the salt, pepper, onion, garlic, and chili powders, mix together. Sprinkle mixture on both sides of the chicken, rubbing it in with your fingers for each side. Arrange the chicken in a single layer side by side.
  • Bake for 15 to 20 minutes or until juices run clear. If the chicken is large and thicker, it may take longer.
  • Remove from oven and cover with foil to rest for 5 to 10 minutes, the chicken will absorb some of the juices during this time.
  • Serve with mashed potatoes, pasta, or rice, and a vegetable for a complete meal.

Notes

For the chicken, figure about 60 Baht/four breasts, for 4 servings, this is about 44 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Hearty Chicken Salad
November 16, 2017 Lee
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Hearty Chicken Salad

Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams chicken thighs, or breasts, or a combination
  • 2 stalks import celery, diced
  • 1/4 small onion, thinly sliced
  • 1 large carrot, shredded
  • 1/3 cup black olives, chopped
  • 1/3 cup mayo
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • salt and pepper, to taste

Instructions
 

  • In a large pot, add the chicken, skin on and bone in is perfect. Cover with 1 to 2 quarts of water, and if you want to make broth for use in other recipes, add 1 quartered onion, 1 roughly chopped carrot, and 1 stalk of roughly chopped celery (these are in addition to the ingredients listed) to the pot. Bring the pot to a boil then reduce to slow boil or high simmer, cook for 20 minutes or so until the chicken is cooked through.
  • Remove the pot from the stove and allow to cool to room temperature, leaving the chicken in the broth, this results in juicer chicken. When the pot has cooled, remove the chicken to a cutting board, strain the broth and discard the vegetables. Jar the broth and place in the fridge until use, max is about 3 days in the fridge or you can choose to freeze it for later use.
  • Remove any skin and bones and save for your dog. Now chop the chicken meat or just shred with your fingers. Add the meat to a mixing bowl.
  • Ad the remaining ingredients to the mixing bowl and mix. Taste and season with salt and pepper as desired. Cover and place in the fridge for at least 30 minutes before serving.
  • Serve on a bed of lettuce for a light lunch or dinner.

Notes

Figure about 60 Baht for the chicken, on the high side. For 4 servings, this is about 44 cents per serving.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Easy Chicken Tetrazzini II
November 14, 2017 Lee
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Easy Chicken Tetrazzini II

Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

For the Chicken & Broth

  • 3 chicken breasts, boneless, skin on
  • 1 carrot, cut into 4 or 5 pieces
  • 1 onion, quartered
  • 1 stalk import celery, cut into 4 or 5 pieces
  • 7 cups water

Remaining Ingredients

  • 300 grams dry spaghetti, or fettuccine
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 cup Parmesan cheese, grated

Instructions
 

  • To make the broth, add the chicken, onion, carrot, and celery to a large pot with the 7 cups of water. Bring to a boil then reduce to a simmer, cook for about 20-30 minutes. Remove the pot from the burner and let it cool to room temp on its own, this will give good tender and juicy chicken.
  • Once cooled, remove the chicken to a cutting board.
  • Pour the liquid in the pot through a strainer, discard contents of the strainer, return the broth to the same pot. Now you have fresh homemade broth, wasn't that simple and easy?
  • Preheat your oven to 190 C. Butter a 9x13 baking dish and set that aside.
  • Bring the broth to a boil and add the pasta and cook until it is just tender. Remove the pot from the burner and let sit for 5 minutes.
  • While the pasta is sitting (it is soaking up flavor), go ahead and cut the chicken into bite size pieces, set aside.
  • In a large mixing bowl, add the two soups, garlic and onion powders, and half the cheese. Mix together. Now you are ready to put this together.
  • Drain the pasta. Place half the pasta in the baking dish and spread out to an even layer.
  • Layer half the chicken on top.
  • Spread half the soup mixture on the top.
  • Repeat the layers then sprinkle the remaining cheese on the top. Cover with foil and bake for 45 minutes.
  • Remove from oven, let rest for 5 minutes, serve with a salad for a nice meal.

Notes

Three good sized chicken breasts might, just might, cost 65 Baht. Without running the numbers, this is a Low Cost meal for sure.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA
One Pot Chicken & Lemon Rice
November 3, 2017 Lee
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One Pot Chicken & Lemon Rice

This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

For the Chicken & Marinade

  • 5 chicken thighs, bone in, skin on
  • 1-2 lemons, use all zest + 4 tablespoons juice
  • 1 tablespoon dried oregano
  • 4 cloves garlic, smashed and minced
  • 1/2 teaspoon salt

For the Rice

  • 1 1/2 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 cup dry long grain rice
  • 1 1/2 cups chicken broth, fresh or from powder
  • 3/4 cup water
  • 1 tablespoon dried oregano
  • 3/4 teaspoon salt
  • black pepper, to taste

For Garnish

  • fresh parsley, chopped
  • lemon zest

Instructions
 

  • Add the chicken and marinade ingredients to a large zip lock bag and place in the fridge for at least 1 hour. Leaving the chicken to marinate overnight in the fridge would result in flavor.
  • Preheat your oven to 180 C. Remove chicken from the marinade and reserve the remaining marinade.
  • Heat 1/2 tablespoon in a large oven safe pan, cast iron pan would be perfect. If you do not have a oven safe pan, just use a regular pan you have and I will point out when to transfer the contents of the pan to a large baking dish.
  • When the pan is hot, add the chicken skin side down and cook until golden brown, flip and cook the other side to golden brown. You are just searing, no need to cook through. Remove the chicken and set aside.
  • Pour out fat and wipe out with a paper towel then heat the pan again with 1 tablespoon of oil, add the onion and saute until translucent, about 2-3 minutes. Add the rest of the rice ingredients and the marinade you reserved. Stir and let the mixture come to a boil, let it boil for 30 seconds then remove from heat.

Using an Oven Safe Pan

  • Place the chicken on top of the rice, cover with a lid or foil and place in the oven. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  • Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.

Using a Baking Dish

  • If using a glass Pyrex dish, first rule is NEVER add a hot item to a dish at room temperature, there is a chance the dish will shatter.
  • Second rule is never heat the dish when it is empty.
  • You need to heat the dish first, do this by adding water to the dish, about 1/2 inch, heat the dish for 10 minutes or so in the oven, remove from the oven, then pour in the rice mixture, then top with the chicken, cover with foil, then place in the oven to bake.
  • Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  • Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.

Notes

Figure about 70 Baht for the chicken. If you buy quarters and cut the thighs from the legs, you will have much larger thighs, reserve the legs for another dish. For 5 servings, this is about 42 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Potato, Mushroom, and Chicken Hash
November 3, 2017 Lee
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Potato, Mushroom, and Chicken Hash

This sounds delicious, and is easily change to suit your tastes, can make this different each time you prepare it or customize it to make your own creation.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo potatoes
  • 4 tablespoons cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, smashed and minced
  • 250 grams fresh mushrooms, cut into 1/2 inch pieces
  • 500-750 grams chicken breasts, cut into 1/2 inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup whipping cream
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • For the potatoes, you can peel if you want, certainly not required, dice the potatoes to about 3/4 inch cubes. Place potatoes in a pot of water and bring to a boil. Cook for about 5 minutes until just nearly fork tender. Drain potatoes and set aside.
  • Heat 1 tablespoon of oil in a large non stick pan, when hot, add the onion, garlic, and mushrooms and saute until the mushrooms are just starting to brown. Then add the chicken and season with 1/2 teaspoon of salt, pepper, and the thyme. Saute for 3-4 minutes until the chicken is nearly cooked through. Remove everything from the pan and set aside.
  • Same pan, quickly wipe that out with a paper towel then add the remaining oil and heat over medium high heat. When hot, add the potatoes and let cook without stirring for 5-6 minutes, then add 1/2 teaspoon salt, stir the potatoes and cook, stirring often until well browned, about 4-5 minutes.
  • Stir in the chicken and mushrooms mixtures, cream, and parsley. Cook until the chicken is heated through.

Notes

The chicken will cost about 35 Baht/500 grams. For 4 servings, this is about 26 cents per serving.
Variants: 1. Top each serving with a fried sunny side up egg or two. 2. Change the types of mushrooms you use each time, like button, Shiitake, Shimeji, King Oyster. 3. Add a diced bell pepper.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,MUSHROOMS,POTATOES
African Spinach Stew with Chicken & Shrimp
October 27, 2017 Lee
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African Spinach Stew with Chicken & Shrimp

This recipe for African Spinach Stew with Chicken & Shrimp is from Precious Core.
This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water, and chop.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine African
Servings 8 servings

Ingredients
  

  • 1 kilo frozen spinach, thawed, water squeezed out, chopped, (2 lbs)
  • 5 cups tomatoes, chopped
  • 1 cup onion, chopped
  • 3 teaspoons chicken stock powder
  • 1 cup vegetable oil
  • 1½ cups shrimp, peeled, deveined, tails removed
  • 2 chicken breasts, cut into 1 inch slices
  • ¼ teaspoon ground white pepper
  • salt, as needed

Instructions
 

  • For the spinach, if you can get chopped, perfect, it just leaf and frozen in balls, you can still use, thaw them out and grab a Chef's knife and chop them, problem solved. Squeeze out the water, and set aside.
  • In a mixing bowl, add the shrimp, season with a pinch of salt and half the white pepper, mix to coat all the shrimp. Set aside.
  • In another mixing bowl, add the chicken, and season with ¼ teaspoon salt and remaining white pepper, mix into the chicken to coat all the pieces. Set aside.
  • 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.
  • 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.
  • Same pot, heat more oil if needed, add the onion and saute until is translucent then stir in the tomatoes and cook on high heat, covered, for 10 minutes, stir occasionally, after 10 minutes covered, leave pot uncovered and cook for 5 more minutes, also stirring occasionally.
  • Lower heat to a simmer, add in salt to taste, the chicken stock powder, and spinach and mix well, then add in the shrimp and chicken mix to combine, Allow to heat for just a few minutes to warm the chicken and shrimp through. Remove from heat.
  • Serve warm with rice, or even pasta.

Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.
 
* Best Value $1 or Less per Serving,: AFRICAN,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Chicken & Shrimp Fried Rice, African Style
October 26, 2017 Lee
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Chicken & Shrimp Fried Rice, African Style

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.
This sounds absolutely delicious! On my to cook list for sure.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine African
Servings 10 servings

Equipment

  • Rice Cooker
  • Mortar & Pestle

Ingredients
  

  • 2½ cups dry white rice, basmati works well
  • 1½ cups fresh shrimp, peeled, deveined, tails removed
  • 500 grams chicken breast, cut into 1 inch slices, (1 lb)
  • 5 cloves garlic, peeled
  • 1 inch ginger, peeled
  • 1 sprig fresh parsley
  • ½ teaspoon ground white pepper
  • 2 bay leaves
  • ½ teaspoon curry powder
  • 3 teaspoons chicken stock powder
  • 1 cup vegetable oil
  • 1 cup onion, diced
  • 1 spring onion, chopped
  • 1-2 carrots, chopped, 1 large or 2 small
  • handful fresh long beans, chopped, hand full chopped, not a full bundle
  • ¾ cup sweet corn, fresh cooked, frozen, or canned
  • ¾ cup sweet peas, fresh cooked, frozen, or canned
  • salt, to taste

Instructions
 

  • 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.
  • 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.
  • In a mixing bowl, add the shrimp, season with a pinch of salt, ¼ teaspoon white pepper, ½ teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  • In another mixing bowl, add the chicken, and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.
* Best Value $1 or Less per Serving,: AFRICAN,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Caesar Chicken
October 13, 2017 Lee
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Caesar Chicken

This sounds really good. For where I live, Caesar dressing is not stocked in town, only in the city, but Italian dressing is stocked and can be made into Caesar dressing, win win. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 1 cup creamy Caesar salad dressing, OR make from a shortcut
  • 1-1 1/2 cups Parmesan cheese, grated
  • black pepper, as desired

Optional, for a thicker crust

  • 1/2 cup sour cream, OR make from a shortcut

Instructions
 

  • Preheat your oven to 190 C, lightly grease a 9x13 baking dish with butter.
  • Sprinkle the meat on both sides with black pepper and some of the Parmesan cheese, do not use any salt. Place the chicken in the baking dish.
  • Pour 1/4 cup of salad dressing over each piece, then sprinkle remaining Parmesan on each one. Bake uncovered for 30-40 minutes or until juices run clear.
  • Change the oven to broil and continue to cook the chicken for 2-4 minutes or until the chicken is nice and golden colored. Remove from the oven and cover with foil and let rest for 5 minutes.
  • Serve with mashed potatoes, pasta, or rice, and a vegetable.

Optional, for a thicker crust

  • Mix the sour cream into the dressing, and just follow the steps above as stated.

Notes

Figure about 70 Baht for the chicken, and 150 Baht for the Parmesan. For 4 servings, this is about $1.62 per serving.
Shortcuts: Caesar Salad Dressing, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,5 Ingredients or Less,CHICKEN & TURKEY
Chicken Curry II
October 13, 2017 Lee
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Chicken Curry II

Stephen Connell, United States.
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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 500 grams chicken breasts, boneless, skinless, cut into strips, (1 lb)
  • salt and pepper
  • 2½ teaspoons curry powder, divided
  • 3 tablespoons cooking oil, divided
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated, or ⅛ to ¼ teaspoon powder
  • 2 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 1 cup frozen peas, no need to thaw
  • ¼ cup plain Greek yogurt
  • ¼ cup fresh cilantro, chopped

Instructions
 

  • After the chicken is sliced into strips, about ¼ inch thick or so, spread them out and sprinkle with about ¾ teaspoon of salt, ¼ teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
  • Using a large non stick pan, heat 1½ 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.
  • 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.
  • 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.
  • Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
  • Serve with steamed rice.

Notes

Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.
Variant: 1. Replace the chicken with beef or large prawn.
* Best Value $1 or Less per Serving,: INDIAN,CHICKEN & TURKEY