Chicken korma for $10

1. Heat oil in a large saucepan on high. Saute onion for 2-3 minutes, until tender.
   
2. Stir in curry paste and cook for 1 minute until fragrant. Add eggplant and tomato.
   Cook, stirring, for 1 minute.
   
3. Blend in coconut milk and stock. Bring to the boil on high. Reduce heat to low and simmer for 15 minutes. Stir in chicken and beans. Simmer for a further 3-4 minutes, until beans are tender.
   
4. Remove from heat. Sprinkle with coriander and almonds. Serve with rice.

• Chicken stock cubes or powder are a cheaper alternative to liquid stock.
  
• Wrap leftover barbecued chicken in plastic and keep for up to 3 days in the fridge.

Also in the mag this week:

From the food pages

• Corn and polenta muffins
  
• Chocolate honeycomb muffins
  
• Risotto Milanese
  
• Budget meal planner: Mushroom, corn & zucchini pie for $10
  
• Reader recipe: Date cake by Iris Hollander, Doubleview, WA.