photos & recipe: m. charles

What does 20CHF get you now a days? Sure the economy isn’t at its best but that doesn’t mean we have to eat bread and potato water just yet. CHEAP EATS features gourmet recipes with high quality ingredients for under 20CHF (€13).

This Issue : Coconut Soup and Tandoori Chicken = TOTAL 16.80CHF . Serves 4

Coconut soup

1 tspn of Sesame oil

1 clove of Garlic (crushed or minced)

1 tspn Curry powder

A Pinch of Brown sugar

4 small Green chillis

175 ml Coconut milk

1 tspn Lime juice

1 tspn of Ground ginger

2 ½  cup Vegetable broth

1 pkg/ 50g Shrimp chips                       


1.    Sautee sesame oil, garlic, curry powder, brown sugar & chillies on med to high heat for 2mins.

2.    Add coconut milk and ginger. Stir for 1min.

3.    Add vegetable broth and lime juice and bring to a simmer for 20/25mins.  Serve with side of shrimp chips.

VINI VERGANI recommends:

Sauvignon DOC 2007, Producer: Volpe Pasini, Togliano di Torreano, 100% Sauvignon

Degustation notes: Viridescent yellow colour. Delicious, fresh scent of lime & grapefruit, dry and unctuous in taste, with a perfect streak of sourness.

Tandoori Chicken

300g Chicken breast                                   

125g Lactose-free Vanilla Yogurt  (Freefrom by COOP)         

125g Lactose-free Plain Yogurt  (Freefrom by COOP)          

1 tblspn Tandoori paste (RAJAH Tandoori Paste)                     

500g Basmati or Thai rice                       


1.    Cut up chicken breast into 4cm pieces.

2.    In a ziplock bag, place yogurts, tandoori paste and chicken. Seal and gently shake contents together.  Leave in fridge overnight.

3.    Preheat oven to 250°C and remove ziplock from fridge.

4.    Heat pan and sautee chicken at medium heat for 8-10mins. Remove from heat and place chicken in baking tray.

5.    Bake chicken at 220°C for 25 mins.

6.    Boil rice 15 mins before chicken is finshed.

7.    Plate and serve.

VINI VERGANI recommends:

Sardegna IGT Barrile 2003, Producer: Attilio Contini, Cabras, 85% Nieddera, 15% Caddiu

Degustation notes: Dense ruby color. Spicy nose with aromas of blackcurrant. Intense & dense on the palate. Ends on notes of cherries, plums and tobacco. Voluminous finish with enticing flavour.