Food

Budget food

Budget food

It’s January and the festive season has taken its toll – not only on our waistlines, but also on our budgets. Owner of GumTreez Restaurant and self-confessed chicken guru Tracey De Bruno Austin, knows all about cooking for crowds and shows Get it how to concoct five delectable chicken meals while spending next to nothing.

 

Thai-style mild chicken curry

Ingredients:

1 x1,5kg chicken pieces
4 large Granny Smith apples
1 large onion
4 tsps curry powder (mild or medium)
1 packet creamy mushroom soup
500 ml milk
500 ml water
1 cube chicken stock
Salt, pepper and paprika

 

Method:

On the stove top, sauté chopped onion and peeled, cored and cubed apples in a liberal amount of sunflower oil. Season with salt and pepper.
When soft and slightly browned, add the cold milk and water.
Add the packet of mushroom soup, stock cube and curry powder.
Bring to a higher heat so the sauce will thicken.
If it is too thick, add some more milk. If too thin, thicken with a little Maizena.
In a baking dish, layer the raw meat and season with salt, pepper and paprika.
Pour the sauce over the chicken and bake for 30 minutes at 220°C – covered.
Turn the heat down to 180°C  and remove cover.
Bake for a further 30-45 minutes.

• Serves: 4-6
• Cost: chicken R35, soup R3,50, apples R5, curry R5, milk R5, onion and seasoning R3,50

TOTAL COST: R57

 

_KM48951

 

 

Good old chicken mayo

Ingredients:

1 x1,5kg chicken pieces ½ bottle mayonnaise
½ bottle chutney
1 packet brown onion soup
½ cup milk
salt and pepper
salt-and-vinegar chips

 

Method:

In a baking dish, layer the raw chicken and season with salt and pepper.
Mix the mayonnaise, chutney, brown onion soup and milk well.
Pour the sauce over the chicken and bake for 30 minutes at 220°C – covered.
Turn the heat down to 180°C and remove cover. Bake for a further 30 minutes.
Sprinkle with crushed salt and vinegar chips.
• Serves 4-6
• Cost: chicken R35, soup R3,50, milk R2,50, mayo R9, chutney R8, chips R6, seasoning R2

TOTAL COST: R66

_KM48946

 

 

Grandma’s chicken stew

Ingredients:

1 x1,5kg chicken pieces
2 large onions
3 carrots
4 potatoes
1 tin tomato-and-onion mix
1 l water
2 chicken-stock cubes
1 tsp dried thyme
Salt and pepper
Bisto ¼ cup and Maizena ¼ cup

 

Method:

Brown the chicken pieces in sunflower oil. Season with salt and pepper. Add chopped onion, peeled sliced carrots, potato quarters and thyme. Continue to sauté mixture. Add tomato-onion mix and stock cubes. Add the water and allow to simmer/boil at medium heat for 20-25 minutes. Turn heat low. Mix the Bisto and Maizena in water. Add to thicken the stew.

• Serves 4-6
• Cost: chicken R35, veggies R10, tomato-onion mix R10, seasoning R5

TOTAL COST: R60

_KM48937

 

 

Ouma’s Malay-style chicken

Ingredients:

1 x1,5kg chicken pieces
2 large onions
4 potatoes
500ml water (2 cups)
1 chicken-stock cube
2 tbsp chutney, 2 tbsp brown vinegar, 1 tbsp sugar, 1 tbsp apricot jam, 2 tbsp curry powder
1 tbsp flour mixed with 1 cup water
Aromat, salt and pepper

 

Method:

In an electric frying pan, brown the chicken pieces in sunflower oil. Season with Aromat, salt and pepper.
Add chopped onion and potato quarters, stock cube and 500ml water. Put the lid on and leave to simmer on medium heat for
20 minutes.
In a bowl mix the chutney, vinegar, sugar, jam and curry powder. Add the flour mixture.
Pour over the chicken in the frying pan and turn to low heat. More water may be needed. The dish is cooked when the potatoes are soft.

• Serves 4-6
• Cost: chicken R35, veg R6, wet curry mixture ingredients R7, seasoning R4

TOTAL COST: R52

 

_KM48922

 

 

Ann’s quick-bake chicken casserole

Ingredients:

1 x1,5kg chicken pieces
1 large onion (chopped)
3 carrots (peeled and diced)
4 potatoes (peeled and cut into large cubes)
1 packet creamy chicken soup
500ml milk (2 cups)
250ml water (1 cup)
Salt, pepper and herbs of choice

 

Method:

In a baking dish, layer the raw chicken and season with salt, pepper and herbs.
Sprinkle onion and carrot over and nestle potatoes in-between.
Sprinkle with the soup powder.
Gently pour the milk over, taking care not to wash the soup off the top of the ingredients.
Bake for 20 minutes at 220°C – covered.
Turn the heat down to 180°C and remove cover. Add the additional water.
Bake for a further 20-30 minutes.

• Serves 4-6
• Cost: chicken R35, soup R3,50, vegetables R10 milk R5, seasoning R3,50

TOTAL COST: R57

_KM48962

 

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