We do eat meat quite often, even though I strongly believe that we all should eat less and only good-quality meat. Don’t get me wrong, I’m not speaking against cheaper cuts of meat, they are a big part of our everyday diet, I am talking about the source of the meat we buy. Find a reliable source (either a local grocery store or a butcher) where you can actually check where the meat is coming from, and stick with them.
There are many different ways to cook delicious and nutritious meals, and still be able to feed several hungry people while using just a small amount of meat or none at all. Vegetables are normally quite cheap and thanks for their high fibre content they can help to fill up your tummy for longer. For the same purpose, you can add nuts and seeds to your main or side dishes (buy them in big batches to save money).
I also like to add different type of pulses to our meals to increase the volume. This is a trick I often use, so we can save a good amount of money, but still have delicious meals every day.
Ingredients for the butter chicken
- 1 tbsp coconut oil
- 2 tbsp butter
- 1 large onion (chopped)
- 2 large cloves of garlic (sliced)
- 2 tbsp tomato puree
- 1 tsp of each: Garam Masala, Coriander, Dried Chilli, Fenugreek, Ground Turmeric, Ground Ginger, Sea Salt
- 600g chicken breast or chicken thighs (chopped up into small bite-sized pieces)
- 300g tomato passata
- 1 tbsp peanut butter (unsweetened)
- 1 tbsp soft dark brown sugar
- 1 can (415g) baked beans (sugar-free)
- 150g Greek yogurt
Ingredients for the nutty rice
- 2 cups of white basmati rice
- 1 cup of mixed nuts (almond, cashew nut, walnut, macadamia nut)
- 1 tbsp olive oil
- Salt and pepper to taste
In a small and dry frying pan, fry the mixed nuts until they get a light golden colour and start to smell really nice. Leave them on a plate to cool down.
In a large saucepan, boil some water for the rice and cook it according to the package. When it’s done, rinse it under running cold water, then drain it. Mix in olive oil and toasted nuts along with salt and pepper, then put the rice aside.
In a large heavy-bottom pan, heat up coconut oil on medium-high heat, add butter and fry the onion for a couple of minutes. Add garlic, tomato paste and all of the spices. Fry them for 4-5 minutes to wake up all of the aromatic flavours. If it starts sticking to the bottom of the pan, just add a splash of water.
Stir in the chicken and fry until it turns white in colour. Mix in tomato passata, peanut butter and dark sugar, then fill up the empty box of the tomato passata with water and add it to the dish. Stir in the baked beans as well, cover the pan with a lid and cook it for about 20 minutes or until the chicken is done.
Now, turn the heat down and add Greek yogurt, do not boil it from this point. Give it a good stir and check the taste for seasoning.
Serve it with the nutty rice and some greens on the side.
If you like this recipe, check out our Potato Paprikash, which is another lifesaver budget-friendly dish.
Ingredients and equipment I use:
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