Having the most frugal grocery budget in the world isn’t going to help you and if you can’t put together at least a few healthy, tasty, and cheap eats.
A curry is a great option for making a large batch of something because not only does it make lots of servings, but you can also make it in the slow cooker. This recipe is simple and lends itself well to personal modification.
Slow cooker chicken curry with potatoes and veggies
Ingredients:
- 1 lb chicken, skinless ($1) – I used drums and thighs that were on sale at 99 cents/lb and stripped off the skin
- 1 can coconut milk ($0.79)
- 1 can chickpeas ($0.79)
- 1 large potato, diced ($0.75)
- half a cauliflower, cut into large florets ($1)
- 1 tbsp cornstarch ($0.12)
- 1/2 tbsp chicken stock powder ($0.05)
- 1/4 cup of curry powder ($0.25)
- 1 tsp salt (< $0.05)
- 1/2 tsp pepper (< $0.05)
Dump all of your ingredients into the slow cooker, mix well, and cook on low for 6 hours or high for 3-4 hours.
Seriously. 🙂
If you like your cauliflower a bit firmer, wait until 2 hours BEFORE you’re ready to serve (45 min to 1 hour if cooking on high), then add the cauliflower to the slow cooker. Personally, I like things mushy in a curry.
Serve with steamed rice and cilantro garnish (if desired). Yum!
Notes:
- Coconut milk is different from “coconut juice” (which has been popular in Asian communities for ages and now seems to be marketed in an overpriced form to white hipsters).
- Buy coconut milk and curry powder from ethnic markets, as it is infinitely cheaper and more authentic – I’ve seen coconut milk at Safeway for $2.99 a can, only to go across the street to the Asian market where it is $0.79 a can
- Depending on the size of your slow cooker, you may wish to add a splash of water to make sure things don’t dry out.
Servings: 6-7
Cost per serving: $0.85
Frugal hack: Leave out the chicken. This recipe is great as a vegetarian recipe because you already have a lot of protein from the chickpeas. 🙂
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