Oh Wow! A 4 Litre BillyBoil to Help Dodge those High Gas/Electricity Bills. What a Great Idea. And what a Novelty too. Consider Trying One of These - for Each Meal, there's about 80% Power Reduction. Believe it or not? YES!
You can See a Page on these Neat little Cookers HERE on Ours Australia.
(No Commissions - I'm not an Affiliate - this is for You, I'm doing this!)
It's a 4 Litre Thermal Cooker with one pot that sits inside the other. Yes, it's a Unique Concept and Saves on Electricity or Gas. It works Similar to a Slow Cooker - time wise - it's kind of a "Set and Forget" after the first few Minutes OR 10-12 Minutes, depending on what Meal you are Making!
4 Li BillyBoiL Thermal Cooker - Great for Budgeting!!!
"We just ate our Lunch out of our Billy Boil, which was prepared this Morning when we made Breakfast. Delicious and So Easy" (Comment from Media)
Homemade Nutritional Baked Beans (High-Fibre & High-Protein)
Commercial baked beans are frequently loaded with refined white sugar, excess sodium, and artificial thickeners. This nutrient-dense alternative utilizes dry haricot (navy) beans, brown rice for protein completion, and blackstrap molasses for iron and magnesium.
- Prep Time: 15 minutes (plus overnight bean soaking)
- BillyBoil Stovetop Time: 12–15 minutes
- Thermal Insulation Time: 4–5 hours
- Total Volume: ~3.2 Litres (Optimal for a 4L thermal cooker)
- Approximate Cost: $5.20 AUD total (~$0.87 AUD per large serving)
Ingredients & Cost Breakdown
- 500g Dry Haricot / Navy Beans (or Great Northern Beans): $2.50 AUD (Bought in bulk packs like Katoomba Great Northern Beans 1kg at Woolworths for ~$4.75). Note: Soaking overnight yields roughly 1.1kg of plump beans.
- 1 cup Long Grain Brown Rice (cooked separately or alongside as a base): $0.40 AUD
- 2 tins (400g each) Diced Tomatoes: $1.90 AUD (Store brand at Coles/Woolworths typically $0.95 each).
- 2 tbsp Tomato Paste: $0.20 AUD
- 1 large Brown Onion & 2 cloves Garlic (finely diced): $0.35 AUD
- 1 tbsp Apple Cider Vinegar: $0.05 AUD
- 2.5 cups Filtered Water (or enough to cover the beans completely by 2cm)
Woolworths +1
Step-by-Step BillyBoil Method
- Soak the beans: Place dry beans in a large bowl, cover with plenty of water, and leave overnight for 12 hours. Drain and rinse thoroughly.
- Sauté the base: Place the inner stainless steel BillyBoil pot onto your stovetop. Heat a splash of oil and sauté the onion and garlic until translucent.
- Combine ingredients: Pour in the soaked beans, diced tomatoes, tomato paste, molasses, apple cider vinegar, and water. Stir well. Ensure the liquid level sits comfortably below the max fill line of your 4L pot.
- Boil vigorously: Bring the mixture to a rolling boil over medium-high heat. Let it boil uncovered and uninterrupted for 12 to 15 minutes. This step is critical to break down complex sugars in the beans and ensure enough thermal mass is generated.
- Transfer to the outer pot: Carefully lift the inner pot off the stove and immediately place it inside the vacuum-insulated BillyBoil outer container. Shut the lid securely.
- Thermal cook: Leave the cooker closed for a minimum of 4 to 5 hours. The trapped heat will gently tenderize the beans without burning them or evaporating the sauce.
- Serve for balanced protein: Serve hot over a bed of cooked brown rice. The combination of the legumes (lysine-rich) and the grain (methionine-rich) creates a structurally complete protein meal.
Hearty Lentil & Chickpea Goulash with Organic Vegeta
(Make Sure the Vegeta is ORGANIC so it doesn't have MSG etc)
This rustic, warming stew combines dense earthy lentils with firm chickpeas, rich smoked paprika, and a robust vegetable base. It leverages clean, savory seasoning to achieve deep restaurant-style flavors without expensive commercial flavor enhancers.
- Prep Time: 10 minutes
- BillyBoil Stovetop Time: 10 minutes
- Thermal Insulation Time: 3–4 hours
- Total Volume: ~3.0 Litres
- Approximate Cost: $6.45 AUD total (~$1.08 AUD per hearty serving)
Ingredients & Cost Breakdown
- 1.5 cups (300g) Whole Dried Brown or Green Lentils: $1.45 AUD (Based on bulk packs like McKenzie's Green Lentils 1kg for ~$4.80).
- 1 tin (400g) Chickpeas (rinsed and drained): $0.95 AUD (Store brand like Woolworths Chickpeas 420g for $0.95).
- 2 medium Potatoes & 2 Carrots (chopped into 2cm cubes): $0.90 AUD
- 1 large Brown Onion & 2 cloves Garlic: $0.35 AUD
- 1 tin (400g) Diced Tomatoes: $0.95 AUD
- 1.5 tablespoons Sweet Paprika: $0.15 AUD
- 2 tablespoons Vegeta Organic Gourmet Stock & Seasoning Powder 160g: $0.70 AUD (Purchased at Coles Supermarkets for around $3.50 AUD per 160g tin). Woolworths stocks it too.
- 4.5 cups Filtered Water Grocerize +2
Step-by-Step BillyBoil Method
- Sauté aromatics: Place the inner BillyBoil pot on the stove. Heat a tablespoon of olive oil, adding the diced onion and garlic. Cook for 3 minutes until soft.
- Add spices and vegetables: Stir in the smoked paprika for 30 seconds to release the oils. Toss in the cubed potatoes, carrots, dried lentils, and drained chickpeas.
- Pour liquid & season: Add the diced tomatoes, water, and 2 generous tablespoons of the Vegeta Organic Gourmet Stock Powder. Stir thoroughly to dissolve the stock powder evenly.
- Boil hard: Bring the entire goulash to a rolling, bubbling boil over high heat. Maintain a fierce boil for 10 full minutes to heat the dense core of the potatoes and carrots through.
- Lock it away: Seal the inner pot with its lid, lift it smoothly off the stovetop, and drop it into the insulated BillyBoil outer shell. Close the main latch.
- Thermal cook: Let it sit undisturbed for 3 to 4 hours. The lentils will become perfectly creamy, the vegetables soft, and the flavors deeply fused together.
- Serve for balanced protein: Lentils and chickpeas naturally complement each other's amino acid limitations. For an even more robust nutritional profile, stir through a tablespoon of savory nutritional yeast flakes right before serving, or pair with a slice of wholemeal sourdough bread. RecipeTin Eats +2
Essential Safety & Efficiency Tips for 4L Thermal Cooking
- Volume Matters: Thermal cookers require liquid mass to hold heat. Always ensure your BillyBoil inner pot is filled to at least 75% to 80% capacity (approx. 3 to 3.5 litres in your 4L unit). If you try to cook a tiny 1-litre batch, the ambient heat will dissipate too quickly and the food will drop into the danger zone before it finishes tenderizing.
- Never Peek: Resisting the urge to open the outer lid during the cooking process is crucial. Every single time the lid is lifted, a massive plume of accumulated steam escapes, dropping the internal temperature by up to 5°C and compromising the cooking environment.
- Density Check: Always dice hard root vegetables (like potatoes and pumpkins) to an even 2cm size so that their internal cores hit boiling temperatures during the brief stovetop window.
Golden Split Pea & Barley Vegetable Soup (Complete Protein Base)
Traditional split pea soups often rely on expensive smoked hock for flavour. This clean alternative relies on a mirepoix base (onion, carrot, celery) and a touch of turmeric for a vibrant, deeply comforting yellow soup. Combining split peas with barley creates a textbook complete protein profile.
- Prep Time: 10 minutes
- BillyBoil Stovetop Time: 12 minutes
- Thermal Insulation Time: 4–5 hours
- Total Volume: ~3.2 Litres
- Approximate Cost: $4.80 AUD total (~$0.80 AUD per large serving)
Ingredients & Cost Breakdown
- 1.5 cups (300g) Dried Yellow Split Peas: $0.95 AUD (Bought in bulk packs like McKenzie's Yellow Split Peas 1kg for ~$3.15).
- ¾ cup Pearl Barley: $0.45 AUD (Store brand pearl barley is highly affordable at ~$1.90 for a 1kg bag).
- 1 large Onion, 2 Carrots, & 2 Celery Stalks (finely diced): $1.10 AUD
- 2 Cloves Garlic (minced): $0.10 AUD
- 1 tsp Ground Turmeric & 1 tsp Ground Cumin: $0.10 AUD
- 2 tbsp Vegeta Organic Gourmet Stock Powder: $0.70 AUD
- 6.5 cups Filtered Water
- 1 tbsp Lemon Juice (stirred in at the end to brighten flavours): $0.40 AUD
- Sea Salt & Black Pepper: $1.00 AUD (approx. cupboard allotment)
Step-by-Step BillyBoil Method
- Rinse your grains: Rinse the yellow split peas and pearl barley together under cold running water until the water runs clear. Set aside.
- Sauté the aromatics: Heat a tablespoon of olive or vegetable oil in the inner BillyBoil pot over medium heat. Sauté the diced onion, carrots, and celery for 4 minutes until they begin to soften. Stir in the minced garlic, turmeric, and cumin for 1 minute until fragrant.
- Add liquids and grains: Pour in the 6.5 cups of filtered water, the rinsed split peas and barley, and the Vegeta Organic Gourmet Stock Powder. Stir well to dissolve the stock evenly.
- Bring to a vigorous boil: Turn the stovetop heat to high and bring the soup to a rolling boil. Maintain a steady, hard boil for 12 full minutes. This is essential because whole pearl barley needs a solid head start to heat through its dense core.
- Transfer to the thermal pot: Secure the lid onto the inner pot, carefully lift it off the stove, and lower it straight into the insulated BillyBoil outer container. Clamp the latches shut.
- Thermal cook: Leave the cooker closed and undisturbed for 4 to 5 hours. The split peas will melt down to form a creamy, thick soup base while the barley becomes perfectly tender.
- Finish and serve: Open the pot, stir through the fresh lemon juice, and season with black pepper. The split peas (high in lysine) and barley (high in methionine) naturally combine to deliver a powerful, budget-friendly complete protein.
Creamy Mung Bean & Quinoa Coconut Curry
Mung beans are highly digestible and exceptionally cheap when bought dry. When paired with quinoa, they offer a massive, clean hit of bioavailable protein. This recipe uses mild, warming spices and a light coconut base to create a rich, comforting curry texture without any processed thickeners.
- Prep Time: 10 minutes (plus a quick 1-hour bean soak)
- BillyBoil Stovetop Time: 10 minutes
- Thermal Insulation Time: 3–4 hours
- Total Volume: ~3.0 Litres
- Approximate Cost: $6.85 AUD total (~$1.14 AUD per hearty serving)
Ingredients & Cost Breakdown
- 1.5 cups (300g) Dry Whole Green Mung Beans: $1.40 AUD (Readily available in 1kg bulk bags at Asian/Indian grocers or select major supermarkets for ~$4.50).
- ½ cup White Quinoa (rinsed well): $0.65 AUD
- 1 tin (400ml) Light Coconut Milk: $1.10 AUD (Store brand tins are consistently priced around $1.10–$1.20).
- 3 cups Sweet Potato / Kumara (cut into 2cm cubes): $1.15 AUD
- 1 large Brown Onion & 2cm piece Fresh Ginger (grated): $0.50 AUD
- 1.5 tbsp Mild Curry Powder (or Garam Masala): $0.20 AUD
- 1.5 tbsp Vegeta Organic Gourmet Stock Powder: $0.55 AUD
- 4 cups Filtered Water
- 1 handful Fresh Spinach or Silverbeet (shredded, added at the end): $1.30 AUD
Step-by-Step BillyBoil Method
- Quick soak: Place the dry mung beans in a bowl of warm water for 1 hour before cooking to soften the outer skin. Drain and rinse.
- Build the curry base: Heat oil in the inner BillyBoil pot. Fry the diced onion and grated ginger for 3 minutes. Stir in the mild curry powder for 30 seconds to wake up the aromatics.
- Combine ingredients: Add the soaked mung beans, rinsed quinoa, sweet potato cubes, and the tin of coconut milk. Pour in the 4 cups of filtered water and stir in the Vegeta Organic Gourmet Stock Powder.
- Boil thoroughly: Bring the curry to a rolling boil over medium-high heat. Let it boil forcefully for 10 minutes, stirring occasionally to make sure the quinoa does not stick to the bottom of the pot.
- Lock down: Put the lid on the inner pot, smoothly transfer it into the insulated BillyBoil outer casing, and shut the lid securely.
- Thermal cook: Allow it to cook passively in its own heat for 3 to 4 hours.
- Fold in greens: Open the cooker, throw in the shredded spinach or silverbeet, and stir for 1 minute until wilted. The quinoa supplies all nine essential amino acids on its own, making this an incredibly robust, balancing meal for stressed parents and growing children alike.
Batch Planning for Aussie Families
Both of these recipes are explicitly scaled to hit the 75% to 80% volume sweet spot of a 4L cooker, ensuring safety from bacteria while maximizing thermal mass. Because they make over 3 litres of dense food per batch, a struggling family can easily feed 2 adults and 2 children a large dinner, leaving highly nutritious leftovers for school lunches the following day.
Rich BillyBoil Chicken Goulash (Deep Nutrition Base)
This recipe relies on sweet Hungarian paprika, clean garden herbs, and a dense root vegetable base to create a thick, rich sauce without utilizing commercial starches or artificial thickeners.
- Prep Time: 15 minutes
- BillyBoil Stovetop Time: 10–12 minutes
- Thermal Insulation Time: 3–4 hours
- Total Volume: ~3.2 Litres (Perfect thermal mass for a 4L pot)
- Approximate Cost: $10.80 AUD total (~$1.80 AUD per large, meat-dense serving)
Ingredients & Cost Breakdown
- 600g Chicken Thigh Fillets (trimmed and cut into 3cm chunks): $6.90 AUD (Based on standard Australian supermarket pricing for bulk thigh fillets at roughly $11.50/kg).
- 3 medium Potatoes (peeled and cut into 2cm cubes): $0.70 AUD
- 2 medium Carrots (sliced into 1cm thick rounds): $0.30 AUD
- 1 large Brown Onion & 3 cloves Garlic (finely diced): $0.40 AUD
- 1 large Red Capsicum (sliced into thin strips): $0.90 AUD
- 1 tin (400g) Diced Tomatoes: $0.95 AUD
- 2.5 tablespoons Sweet Hungarian Paprika (pure, unsmoked): $0.25 AUD
- 1 teaspoon Dried Marjoram (or Dried Oregano): $0.05 AUD
- 2 tablespoons Vegeta Organic Gourmet Stock & Seasoning Powder 160g: $0.70 AUD
- 4 cups Filtered Water
- To Finish: A massive handful of your homegrown fresh Parsley and a splash of Lemon Juice.
Step-by-Step BillyBoil Method
- Brown the chicken: Place your inner stainless steel BillyBoil pot on the stovetop over medium-high heat with a splash of olive oil. Add the chicken thigh pieces and sear for 3 to 4 minutes until they get a bit of colour. (They do not need to be cooked through yet). Remove the chicken and set it aside on a plate.
- Sauté the aromatics: In the same pot with the remaining chicken juices, drop in the diced onion and red capsicum strips. Sauté for 3 minutes until soft, then add the minced garlic for another 30 seconds.
- Awaken the spices: Turn the heat down to low. Stir in the 2.5 tablespoons of Sweet Hungarian Paprika and the dried marjoram. Stir constantly for 30 seconds to let the heat release the essential oils in the paprika without letting it burn (burnt paprika turns bitter).
- Combine the bulk: Return the chicken and its resting juices back into the pot. Add the cubed potatoes, sliced carrots, tinned diced tomatoes, and 4 cups of filtered water. Stir in the Vegeta Organic Gourmet Stock Powder until fully dissolved.
- The Thermal Energy Boil: Turn the stovetop heat up to high and bring the entire goulash to a fierce, rolling boil. Once bubbling vigorously, reduce the heat slightly to maintain a steady boil for 10 full minutes. This ensures the internal core of the chicken chunks, potatoes, and carrots reach a uniform boiling temperature.
- Lock it down: Put the lid securely on the inner pot. Carefully lift it off the burner and place it directly into the insulated BillyBoil outer container. Shut and latch the main lid immediately.
- Passive Thermal Cooking: Leave the cooker closed and completely undisturbed for 3 to 4 hours. The high thermal mass of the potato-and-tomato broth will slowly cook the chicken thigh to melting tenderness while infusing the root vegetables with deep, savory flavor.
- Serve with fresh enzymes: Open the pot, stir through a splash of fresh lemon juice to cut through the richness, and toss in a generous handful of finely chopped raw parsley from your garden patch.
Tuna, Vegetable & Lemon-Pepper Mornay
4-Litre BillyBoil — Economical Family Recipe
A comforting, creamy Tuna Mornay doesn't have to be loaded with cheese or expensive ingredients.
This version uses two large cans of tuna, plenty of vegetables, milk, a small amount of real butter and just enough cheese for flavour.
It makes a generous family-sized quantity and is designed to be served with pasta, rice or potatoes to stretch the meal even further.
Makes
Approximately 7–8 generous serves
Approximate total cost
About $16–$20 for the complete meal with pasta, depending on the brands and prices available.
That's approximately:
$2–$2.85 per generous serve
Prices are approximate Australian supermarket prices and will vary between stores, locations, brands and specials.
For a current benchmark, Coles Simply Tuna in Springwater 425 g is listed at $3.30 per can, and provides 25.5 g protein per 100 g.
Ingredients
Tuna & Vegetables
- 2 or 3 × 425 g cans tuna in springwater, drained
- 750 g frozen mixed vegetables
- 2 medium onions, finely chopped
Approximate cost
- Tuna: $6.60 - $9.90
- Frozen vegetables: $2.50–$3.50
- Onions: $1.00–$1.50
Subtotal: approximately $10–$11.60
Creamy White Sauce
- 30–40 g real butter Not Margarine (it's toxic)
- ½ cup plain flour
- 4 cups milk
- 1½ cups water
- 1–1½ teaspoons vegetable or chicken stock powder, according to saltiness
Approximate cost
Approximately $3.50–$4.50
The butter amount is deliberately modest. You don't need a large quantity of fat to make a lovely white sauce.
Flavour
- 1½ teaspoons mustard
- 1 teaspoon lemon-pepper seasoning, or to taste
- ½ teaspoon garlic powder, optional
- Black pepper
- Salt only if needed
Approximate cost
Approximately 30–50 cents when pantry quantities are costed proportionately.
Cheese
- 100 g grated tasty cheese
Reserve a small amount for sprinkling over the top.
Approximate cost
Approximately $2–$2.50, depending on the cheese purchased.
This is deliberately much less cheese than many traditional Tuna Mornay recipes.
To Serve
Choose one:
Pasta
500 g pasta — approximately $1.50–$2.50
OR
Rice
OR
Mashed potatoes
OR
Baked potatoes
OR
Wholemeal toast
Approximate Cost
| Ingredient | Approximate Cost |
| 2 or 3× 425 g tuna | $6.60 - $9.90 |
| 750 g frozen vegetables | $2.50–$3.50 |
| 2 onions | $1.00–$1.50 |
| 30–40 g butter | $0.60–$0.80 |
| Flour | $0.15–$0.25 |
| 4 cups milk | $2.00–$2.50 |
| Stock & seasonings | $0.30–$0.50 |
| 100 g cheese | $2.00–$2.50 |
| 500 g pasta | $1.50–$2.50 |
| Approximate total | $16.65–$20.85 |
Cost per serve
For 7–8 generous serves:
Approximately $2.10–$3.00 per serve
And if potatoes, rice or pasta are already in the pantry, the actual additional grocery cost is lower.
Method
1. Prepare the vegetables
Place the frozen vegetables into the inner BillyBoil pot.
Add a small amount of water.
Bring to the boil and cook for approximately 3–5 minutes.
Drain thoroughly.
Set aside.
If using fresh vegetables instead, cook the harder vegetables until just tender.
2. Soften the onion
Place the inner pot back on the stove.
Add 30–40 g butter.
Add the chopped onions.
Cook gently for approximately 3–5 minutes, until softened.
Don't allow them to become heavily browned.
3. Make the white sauce
Add the flour to the butter and onion.
Stir continuously for approximately 1 minute.
Gradually add the milk, stirring constantly.
Add the water and stock powder.
Continue stirring until the sauce is smooth, thickened and thoroughly hot.
Don't rush this stage.
The sauce should be properly heated on the stovetop before going into the BillyBoil.
4. Add the flavour
Stir in:
- Mustard
- Lemon-pepper
- Garlic powder, if using
Taste.
Add salt only if necessary.
Remember that tuna, stock and cheese can all contain salt.
5. Add the vegetables
Return the drained vegetables to the white sauce.
Stir gently.
6. Add the tuna
Drain the tuna very well.
Gently fold it into the sauce.
Don't over-stir.
Some nice chunks of tuna make the finished dish much more satisfying.
7. Add the cheese
Stir approximately 75 g of the grated cheese through the hot Mornay.
Keep approximately 25 g for the top.
This gives plenty of cheesy flavour without making cheese the major expense.
8. Transfer to the BillyBoil
Once the Mornay is thoroughly hot, put the lid securely onto the inner pot.
Transfer it immediately into the insulated 4 L BillyBoil.
Close the outer lid.
Allow approximately:
45–75 minutes
in the thermal cooker.
You aren't trying to cook the ingredients for hours here. The BillyBoil is being used to retain heat and gently finish/hold the dish.
Lemon-Pepper Variation
This is my preferred version.
Start with:
1 teaspoon lemon-pepper
Taste.
Add another ½ teaspoon if you like a stronger lemon flavour.
You can also serve fresh lemon wedges alongside the meal.
A squeeze of fresh lemon just before eating gives the Mornay a lovely freshness.
Lower-Cheese Variation
If cheese is particularly expensive:
Use just:
75 g cheese
Instead of 100 g.
Add:
- an extra ½ teaspoon mustard
- a little extra black pepper
- lemon zest or lemon juice at serving
You will still have a creamy, flavoursome Mornay.
Vegetable Variations
The 750 g of vegetables does not have to be a particular mixture.
Use what's economical.
Classic
- Peas
- Carrots
- Corn
Green
- Peas
- Broccoli
- Spinach
Very economical
- Frozen peas
- Carrot
- Cabbage
Refrigerator clean-out
- carrot
- potato
- pumpkin
- zucchini
- cauliflower
- broccoli
- peas
This is one of the best ways to reduce food waste.
Family-Sized Budget Butter Chicken
Makes approximately 7–8 generous serves
Prep: 20 minutes
Stovetop: approximately 12 minutes
BillyBoil: approximately 3–4 hours
Approximate Cost
$19–$24 for the curry
$21–$27 including rice
Approximately:
$2.65–$3.40 per generous serve
Ingredients — 4 L
Chicken
- 650 g chicken thigh fillets, cut into 3 cm pieces
Approx. $9–$10
Vegetables
- 2 large brown onions — $1.00–$1.50
- 3 carrots — $0.70–$0.90
- 2 medium potatoes — $1.00–$1.40
- 1 large red capsicum — $0.90–$1.20
- 3–4 cloves garlic — $0.25–$0.40
- 3–4 cm piece ginger — $0.30–$0.50
Tomato Base
- 2 × 400 g tins diced tomatoes — $1.80–$2.40
- 2 tablespoons tomato paste — $0.40–$0.60
Creaminess
- 40 g real butter — $0.80–$1.00
- 300 ml coconut cream — $2.00–$2.70
Spices
- 2 tablespoons sweet paprika
- 2 teaspoons garam masala
- 1½ teaspoons cumin
- ¾ teaspoon turmeric
- ½ teaspoon ground coriander
- Chilli powder, optional
Approximate spice cost:
$1.00–$1.30
Other
- 1 cup water
- Olive oil for browning
- Salt and black pepper
To finish
- Fresh coriander or parsley
- Lemon juice
4 L Cost Breakdown
| Ingredient | Approx. Cost |
| 650 g chicken thigh | $9.00–$10.00 |
| 2 onions | $1.00–$1.50 |
| 3 carrots | $0.70–$0.90 |
| 2 potatoes | $1.00–$1.40 |
| Red capsicum | $0.90–$1.20 |
| Garlic & ginger | $0.55–$0.90 |
| 2 tins tomatoes | $1.80–$2.40 |
| Tomato paste | $0.40–$0.60 |
| Real butter | $0.80–$1.00 |
| Coconut cream | $2.00–$2.70 |
| Spices | $1.00–$1.30 |
| Curry total | $19.15–$23.90 |
Add approximately $2–$3 for rice.
Complete meal:
Approximately $21–$27
For 7–8 generous serves:
Approximately $2.65–$3.40 per serve
Method — 4 L
Follow exactly the same method as the 3 L version:
- Saute the 650g chicken fillet in the inner pot.
2. Remove chicken and sauté the onions, carrots, potatoes and capsicum.
3. Add garlic and ginger.
4. Add the spices and gently awaken them for about 30 seconds.
5. Return chicken.
6. Add tomatoes, tomato paste and water.
7. Stir through coconut cream and 40 g real butter.
8. Bring to a strong simmer and maintain for approximately 10–12 minutes.
9. Transfer immediately into the insulated BillyBoil.
10. Leave closed for approximately 3–4 hours.
11. Finish with lemon and fresh herbs.
The Best Budget Trick for the 4 L Version
If chicken is expensive, don't necessarily reduce the entire recipe.
Instead:
Use 500–550 g chicken
and add:
- another potato
- another carrot
- 1 cup frozen peas
That can make 8 very substantial servings.
The curry still tastes like Butter Chicken because the flavour comes from the tomato, butter, coconut cream and spice base, not simply from having a huge quantity of chicken.
Optional Peanut Butter Variation
If you don't have coconut cream, you can make a slightly different but delicious economical version.
For the 3 L:
Add 1½ tablespoons smooth peanut butter
For the 4 L:
Add 2 tablespoons
Stir it into the sauce near the end of the stovetop stage.
It makes the sauce creamy and adds protein and energy.
I would call this Peanut Butter Chicken Curry rather than Butter Chicken, however, because the flavour becomes distinctly different.
Mild Family Version
For children or anyone who doesn't like chilli:
Simply leave out the chilli.
Paprika and garam masala provide plenty of flavour without making the curry hot.
You can put chilli flakes on the table for anyone who wants them.
Lemon & Herb Finish
Just before serving:
A squeeze of lemon
plus
a handful of fresh coriander or parsley
makes a remarkable difference.
If coriander isn't popular in your household, flat-leaf parsley works beautifully.
Add More Vegetables Without Making It Taste Like a Vegetable Curry
Good additions include:
- frozen peas
- cauliflower
- pumpkin
- zucchini
- spinach
- green beans
For the 4 L, up to another 300–400 g vegetables can be added without causing a problem.
This is one of the easiest ways to turn an expensive meat-based curry into a genuinely economical family meal.
BillyBoil & Chicken Safety
As with the Chicken Thigh Goulash, don't put cold chicken and sauce into the BillyBoil and expect the thermal cooker to safely cook it from cold.
The chicken curry needs to be brought properly to a vigorous simmer on the stovetop first.
Then transfer the very hot inner pot immediately to the insulated BillyBoil.
The thermal cooker is retaining the cooking heat and continuing the cooking process.
For leftovers, refrigerate promptly rather than leaving the curry sitting in the closed cooker for many hours after the meal.
QUICK COMPARISON
| 3 L BillyBoil | 4 L BillyBoil | |
| Chicken fillet | 450 g | 650 g |
| Approx. serves | 5–6 | 7–8 |
| Curry cost | $13–$15 | $19–$24 |
| Rice | $1.50–$2.50 | $2–$3 |
| Complete meal | $15–$18 | $21–$27 |
| Approx. per serve | $2.50–$3.20 | $2.65–$3.40 |
| BillyBoil time | 2½–3½ hrs | 3–4 hrs |
3 Litre BillyBoil Recipe HERE
My preferred budget version
For your website, I'd actually highlight the 3 L version at approximately $15–$18 for 5–6 serves.
It demonstrates the principle beautifully:
You don't need takeaway prices to have a rich, creamy Butter Chicken.
And if chicken happens to be on special, the cost comes down further.
Current Australian supermarket recipes confirm that chicken thigh, tomato, coconut cream and rice make a very practical base for economical creamy chicken curries.
4-LITRE BILLYBOIL
FAMILY-SIZED CHILLI CON CARNE
This is the larger version for families, batch cooking or leftovers.
Makes
Approximately 7–8 generous serves
Cooking
Preparation: 20 minutes
Stovetop: 12–15 minutes
BillyBoil: approximately 3–4 hours
Approximate Cost
Chilli: $18–$22
Complete meal with rice: approximately $20–$25
Approximately:
$2.50–$3.15 per generous serve
Ingredients — 4 L
Beef
- 650 g beef mince
- Approximate cost: $9.40
Based on the current $14.50/kg regular mince benchmark.
Beans
- 2 × 420 g cans red kidney beans
- Approximate cost: $1.90
Basic Coles Simply kidney beans are currently $0.95 per can.
Tomato Base
- 2 × 400 g cans chopped tomatoes
- Approximate cost: $1.90
- 3 tablespoons tomato paste — approximately $0.60
- 1 cup water
Vegetables
- 2 large brown onions — $1.00–$1.40
- 3 medium carrots — $0.60–$0.90
- 2 medium potatoes — $1.00–$1.40
- 3 cloves garlic — $0.25–$0.35
Optional
- 1 cup frozen corn — approximately $1.00
Spices — 4 L
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1½ teaspoons ground coriander
- ½–1 teaspoon smoked paprika, optional
- ½ teaspoon chilli powder for mild
- 1–2 teaspoons chilli powder for hotter
- Black pepper
- Salt to taste
Approximate cost:
$0.90–$1.30
4-Litre Cost Breakdown
| Ingredient | Approx. Cost |
| 650 g beef mince | $9.40 |
| 2 cans kidney beans | $1.90 |
| 2 cans tomatoes | $1.90 |
| Tomato paste | $0.60 |
| 2 onions | $1.00–$1.40 |
| 3 carrots | $0.60–$0.90 |
| 2 potatoes | $1.00–$1.40 |
| Garlic | $0.25–$0.35 |
| Spices | $0.90–$1.30 |
| Optional corn | $1.00 |
| Chilli total | $19.55–$22.15 |
Allow approximately $2–$3 for rice.
Complete family meal:
Approximately $21–$25
for 7–8 generous servings.
That's approximately:
$2.65–$3.15 per serve
METHOD — 4 L BILLYBOIL
1. Brown the Beef
Brown the 650 g beef mince thoroughly in the inner pot.
Break it into small pieces.
Drain excess fat if necessary.
2. Add Vegetables
Add:
- onions
- carrots
- potatoes
Cook for approximately 5 minutes.
Add garlic and cook another 30 seconds.
3. Add Spices
Reduce heat.
Add all the dry spices.
Stir for approximately 30 seconds.
4. Add the Remaining Ingredients
Add:
- tomatoes
- tomato paste
- kidney beans
- water
- corn if using
Stir very well.
5. Thermal-Energy Boil
Bring the chilli to a vigorous simmer/boil.
Once bubbling strongly, continue cooking for:
10–12 minutes
Stir occasionally.
6. Lock It Down
Secure the lid.
Transfer the inner pot immediately into the insulated 4 L BillyBoil.
Close firmly.
Leave undisturbed for:
3–4 hours
7. Finish & Serve
Stir thoroughly.
Taste.
Adjust seasoning and heat.
Add fresh parsley/coriander and a squeeze of lemon or lime if desired.
4-LITRE CAPSICUM VERSION
For the colourful capsicum variation:
Add:
1 large red OR yellow capsicum, cut into strips.
For a bigger vegetable component, you can use two capsicums, but one keeps the recipe more economical.
Current Coles pricing puts a 220 g red or yellow capsicum at approximately 86 cents.
Cooking
Add the capsicum with the onions.
Sauté for 3–4 minutes before adding the spices.
It will soften beautifully during thermal cooking.
Cost:
Add approximately $0.85–$1.00.
So:
4 L Capsicum Chilli + Rice: approximately $22–$26
for 7–8 serves.
FAMILY MILD 4-LITRE VERSION
For the family pot:
Use only:
½ teaspoon chilli powder
or none at all.
Don't reduce the paprika, cumin or oregano.
Serve additional chilli separately.
This gives you a wonderful compromise:
Children: mild chilli
Adults: add chilli at the table
THE "MAKE THE BEEF GO FURTHER" VERSION
This is particularly useful for your audience at the moment.
For either size, you can stretch the recipe with:
- extra carrots
- potato
- kidney beans
- frozen corn
- capsicum
The 4 L version can comfortably accommodate another 300–400 g vegetables, provided you don't overfill the pot.
This is much more economical than increasing the beef.
TWO-BEAN CHILLI
For an even more economical and nutritious version, replace one of the cans of kidney beans with:
1 × 420 g can chickpeas
or
1 × 420 g can brown lentils
Basic canned chickpeas and lentils are currently around the same $0.95 price point at Coles.
This gives you a lovely three-texture chilli if you use kidney beans + chickpeas + lentils.
OPTIONAL TOPPINGS
These aren't necessary, but for a family meal you could offer:
- grated cheese
- natural yoghurt
- sour cream
- chopped parsley
- coriander
- avocado when affordable
- spring onion
Budget choice:
A spoonful of natural yoghurt can provide the cooling contrast of sour cream without needing much.
HOW TO MAKE IT A REALLY CHEAP FAMILY MEAL
I'd serve it as:
Chilli + Rice + One Cheap Vegetable
For example:
Chilli Con Carne
+
Rice
+
Steamed cabbage
or:
Chilli
+
Baked potato
+
Carrot
That way the chilli doesn't have to carry the entire meal financially.
QUICK BUDGET SUMMARY
| 3 L BillyBoil | 4 L BillyBoil | |
| Beef | 450 g | 650 g |
| Kidney beans | 1 can | 2 cans |
| Tomatoes | 1 can | 2 cans |
| Serves | 5–6 | 7–8 |
| Basic chilli | $11.50–$13.50 | $19.50–$22.00 |
| Rice | ~$1.50–$2.50 | ~$2–$3 |
| Complete meal | $13–$16 | $21–$25 |
| Approx. per serve | $2.35–$3.00 | $2.65–$3.15 |
| Complete meal | $13–$16 | $21–$25 |
| Approx. per serve | $2.35–$3.00 | $2.65–$3.15 |
Slow-Cooked 5-Spice Chinese Beef Meal
This larger version is ideal for a family, batch cooking or having leftovers for another meal.
Makes
Approximately 7–8 generous serves
Cooking
Preparation: 20 minutes
Stovetop: approximately 15 minutes
BillyBoil: approximately 3½–4 hours
Approximate Finished Volume
Approximately 3.3–3.6 litres
Approximate Cost
$20–$25 for the stew
or approximately:
$2.50–$3.55 per serve
Add approximately $2–$3 for rice for a complete meal.
Ingredients — 4 L BillyBoil
Beef
- 700 g beef chuck/casserole steak, cut into 3–4 cm cubes
Approx. $14.00
Based on the current approximately $20/kg benchmark for chuck casserole beef.
Vegetables
- 3 medium potatoes — $1.50–$2.00
- 3 medium carrots — $0.70
- 2 large brown onions — $0.80–$1.00
- 3 celery sticks — $0.70–$1.00
- 4 cloves garlic — $0.30
- 4–5 cm fresh ginger — $0.50
Five-Spice Sauce
- 1 tablespoon Chinese five-spice
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- ¾ tablespoons honey
- 1 tablespoons apple cider or rice vinegar
- 3 cups beef stock
- ¼ teaspoon black pepper
Approx. $1.50–$2.00
Oil
- ½ tablespoon Sesame Oil (Not Canola or Veggie Oil - Toxic)
Approx. $0.20
To Finish
- Fresh parsley, coriander or spring onions
- Lemon or lime
Approx. $0–$0.70
4-Litre Cost Breakdown
| Ingredient | Approx. Cost |
| 700 g beef chuck | $14.00 |
| Potatoes | $1.50–$2.00 |
| Carrots | $0.70 |
| Onions | $0.80–$1.00 |
| Celery | $0.70–$1.00 |
| Garlic & ginger | $0.80 |
| Five-spice & sauce ingredients | $1.50–$2.00 |
| Oil | $0.20 |
| Herbs/lemon | $0–$0.70 |
| TOTAL | $20.20–$22.40 |
For your website I'd say:
Approximately $20–$23 for the 4-Litre pot
Add rice:
Approximately $22–$26 for the complete meal.
For 7–8 generous serves:
Approximately $2.75–$3.25 per serve
Method — 4 L BillyBoil
The method is exactly the same principle as the 3 L version.
1. Brown the 700 g beef
Brown in batches if necessary.
2. Sauté
Add onions, carrots and celery.
Cook approximately 4–5 minutes.
Add garlic and ginger for the final minute.
3. Add five-spice
Reduce heat and stir in the five-spice for approximately 30 seconds.
4. Combine
Add:
- beef
- potatoes
- tomato paste
- soy sauce
- sugar
- vinegar
- stock
- pepper
Stir thoroughly.
5. Thermal-Energy Boil
Bring to a vigorous simmer.
Maintain for approximately:
10–12 minutes
6. BillyBoil
Secure the lid.
Transfer immediately to the insulated cooker.
Close.
Leave undisturbed for:
3½–4 hours
7. Finish
Stir gently and finish with fresh herbs and a little lemon/lime.
Vegetable-Rich 4-Litre Variation
This is the version I'd recommend when you're trying to get the cost per serve down.
Use the 700 g beef but add:
- 1 extra carrot
- 1 extra potato
- 1 cup frozen peas
- 1 cup shredded cabbage
The cabbage can be added during the final stovetop stage.
This produces a very generous pot without requiring more beef.
Mushroom Variation
If mushrooms are affordable, add:
200–250 g mushrooms (Best Price in Aldi or Pick Loose)
Slice fairly thickly and sauté them with the onions.
They add a wonderful savoury quality.
I wouldn't make them a compulsory ingredient for a budget recipe because mushroom prices fluctuate considerably.
Gentle Five-Spice Version
Five-spice itself isn't generally “hot” in the chilli sense, but its aroma can be quite strong.
For a milder family flavour:
3 L:
Use 1½ teaspoons five-spice.
4 L:
Use 2½ teaspoons.
You can always add a little more at the table.
Five-Spice Beef & Potato Bowl
For an especially economical meal, don't automatically serve it with rice.
Simply increase the potatoes slightly and serve the stew in bowls with:
beef + potato + carrot + gravy
and perhaps a side of steamed cabbage.
That can make this a one-pot meal without needing a separate carbohydrate.
Leftover Transformation
This is another useful budget feature for your readers.
Day 1:
Serve the stew with rice.
Day 2:
Shred or chop the remaining beef and vegetables.
Add a little extra stock.
Serve over noodles.
Day 3:
Use a small amount of remaining stew as a filling for:
baked potatoes.
This makes the original pot stretch considerably further.
Why Chuck Is a Good Choice
Chuck is exactly the sort of beef cut that suits a BillyBoil.
It contains connective tissue that benefits from prolonged moist cooking. Rather than paying extra for a naturally tender steak, you're buying a less expensive slow-cooking cut and allowing time to do the work.
Current Coles recipes similarly use chuck/casserole beef for slow-cooked stews, including recipes using
850 g–1 kg quantities.
And that is a very good principle for a budget-food website:
Buy the right cut for the cooking method, rather than simply buying the most expensive cut.
QUICK BUDGET SUMMARY
| 3 L BillyBoil | 4 L BillyBoil | |
| Beef chuck | 500 g | 700 g |
| Potatoes | 2 | 3 |
| Carrots | 2 | 3 |
| Onions | 1 | 2 |
| Five-spice | 2 tsp | 1 tbsp |
| Approx. serves | 5–6 | 7–8 |
| Stew cost | $14–$17 | $20–$23 |
| Rice | +$1.50–$2.50 | +$2–$3 |
| Complete meal | $16–$19 | $22–$26 |
| Approx. per serve | $2.70–$3.20 | $2.75–$3.25 |
| BillyBoil time | 3–4 hrs | 3½–4 hrs |
Fragrant 5-Spice Chicken & Rice Congee
The larger version is excellent for a family or for deliberately cooking enough for leftovers.
Makes
Approximately 7–8 generous bowls
Cooking
Preparation: 20 minutes
Stovetop: approximately 12–15 minutes
BillyBoil: approximately 3½–4 hours
Ingredients — 4 L
Chicken
- 600 g chicken thigh fillets, skinless, cut into 2–3 cm pieces
- Approx. $8.70
Based on the current $14.50/kg Coles thigh-fillets benchmark.
Rice
- 300 g white rice
- Approx. $1.05
Based on basic jasmine rice at about $3.50/kg.
Vegetables
- 2 medium brown onions — $0.80–$1.00
- 2 large carrots — $0.60–$0.80
- 4 cloves garlic — $0.30–$0.40
- 5 cm fresh ginger — $0.50–$0.70
Seasoning
- 2¼ teaspoons Chinese five-spice
- 2 tablespoons soy sauce
- ¾ teaspoon white pepper, optional
- ¾ teaspoon black pepper
- Salt if necessary
Approximate cost:
$0.50–$0.70
Liquid
- Approximately 2.7 litres water or unsalted chicken stock
Optional
- 1½ teaspoons sesame oil
- Spring onions
- Coriander/parsley
- Extra ginger
- Lemon/lime
4-Litre Cost Breakdown
| Ingredient | Approx. Cost |
| 600 g chicken thigh | $8.70 |
| 300 g rice | $1.05 |
| 2 onions | $0.80–$1.00 |
| 2 carrots | $0.60–$0.80 |
| Garlic & ginger | $0.80–$1.10 |
| Five-spice | $0.35 |
| Soy sauce & seasoning | $0.40–$0.60 |
| Stock/water | $0–$1.20 |
| Optional garnishes | $0–$1.00 |
| TOTAL | $12.70–$15.80 |
For your webpage I'd use:
Approximately $13–$16 for the 4-Litre pot
or:
Approximately $15–$18 with garnishes
That's approximately:
$1.90–$2.55 per generous bowl
METHOD — 4 L BILLYBOIL
1. Rinse
Quickly rinse the 300 g rice.
2. Build the Aromatic Base
Heat the inner pot.
Add a small splash of oil.
Sauté:
- onions
- carrots
for approximately 4 minutes.
Add:
- garlic
- ginger
and cook another 30–60 seconds.
3. Add Five-Spice
Reduce the heat.
Add:
2 teaspoons Chinese five-spice
Stir for approximately 30 seconds.
4. Add Chicken
Add the 600 g chicken.
Stir and cook for approximately 2–3 minutes.
5. Add Rice & Liquid
Add:
- rice
- soy sauce
- pepper
- approximately 2.7 L water/stock
Stir thoroughly.
6. Initial Boil
Bring to a strong simmer.
Maintain the simmer for:
10–12 minutes
Stir frequently enough to prevent the rice settling.
7. BillyBoil
Secure the inner lid.
Transfer immediately into the insulated outer cooker.
Close firmly.
Leave for:
3½–4 hours
8. Finish
Stir thoroughly.
Add a little boiling water if you prefer a thinner consistency.
Taste.
Finish with fresh herbs, spring onion, ginger and/or a tiny amount of sesame oil.
4-LITRE EXTRA-VEGETABLE VERSION
For an especially economical family pot, add:
- 1 extra carrot
- 1 cup frozen peas
- 1–2 cups finely shredded cabbage
This could add only about $1.50–$2.00 to the whole pot while substantially increasing the amount of food.
With rice already providing inexpensive energy and the chicken providing the main protein, this is a very practical “feed a family on less” recipe.
HIGHER-PROTEIN 4-LITRE VERSION
For families wanting a little more protein without substantially increasing the cost:
Add:
2 eggs
at the end, as described above.
Alternatively, serve each bowl with a soft- or hard-boiled egg.
Rice Choice
You don't need an expensive specialist congee rice.
Ordinary white rice works very well.
Jasmine rice gives a particularly fragrant result, while ordinary medium-grain white rice will make a slightly thicker, creamier congee.
Current Coles pricing makes basic jasmine rice about $3.50/kg, so 200 g costs only about 70 cents, and 300 g about $1.05.
That's one of the reasons this recipe can be so economical.
QUICK BUDGET SUMMARY
| 3 L BillyBoil | 4 L BillyBoil | |
| Chicken thigh | 400 g | 600 g |
| Rice | 200 g | 300 g |
| Approx. servings | 5–6 | 7–8 |
| Congee | $9–$12 | $13–$16 |
| Garnishes | +$1–$2 | +$1–$2 |
| Complete meal | $10–$14 | $14–$18 |
| Approx. per serve | $2.00–$2.70 | $1.90–$2.55 |
| BillyBoil time | 3–4 hrs | 3½–4 hrs |
Particularly good budget feature
The 4 L version can potentially feed 7–8 people for around $15–$18, especially if you use homemade stock and garden herbs.
That makes it one of the strongest recipes in this collection for your readers who are really watching every dollar.
One Important BillyBoil Note
Because this is a rice-and-chicken dish, I would be particularly careful about the handling after cooking.
The BillyBoil is designed to retain heat and continue cooking, but once the meal is finished, don't leave leftover congee sitting warm in the cooker for prolonged periods. Portion leftovers into shallow containers and refrigerate promptly. Reheat thoroughly before eating.
And because the rice absorbs liquid as it stands, leftover congee will become much thicker. Simply add a little water or stock when reheating.
See my other Recipe Page for BillyBoil Thermal Cookers HERE
Consider my Intro Series: Garden to Table: How to Squeeze Maximum Nutrition and Big Grocery Savings Out of Limited Spaces to show you how Growing SOME Herbs and Veggies in Small Space Garden Patches or Spaces can Make a Difference for Your Budget. You will find Part 1, 2, 3, and 4 in my Blog!