TV dinners are no way to nourish a 13-year-old boy. This much Charles Mattocks knew.

But what the single dad didn't know was how to prepare a variety of nutritious, affordable meals for his son, Armani.

This dilemma, in part, is what motivated Mattocks to launch The Poor Chef, a cooking show that features everyday people preparing homemade meals, all for $7 or less for two servings. A package of chicken might cost $15, but if it feeds your family all week, then you're still averaging less than $3.50 per serving, said Mattocks, 32, of North Tampa.

Mattocks is shopping his show idea to TV networks. In the meantime, he spreads his gospel of low-cost cuisine once a week on NBC's Daytime.

"I'm not the best of cooks," he said, "but I'm learning."

Mattocks shared his favorite frugal recipe with tbt*.

Charles' West Indian Chicken Curry Flurry

Ingredients:

2 chicken breasts, cleaned and cut into bite-size pieces

8 cloves garlic

1 small onion, chopped

1-inch piece fresh ginger, grated

1 tablespoon creole seasoning

2 tablespoon curry powder

Salt

Vegetable oil

2/3 cup water

1 tablespoon brown sugar

1 chicken-flavored bouillon cube

Small can coconut milk

White rice

Place chicken pieces into medium bowl. Add 6 cloves minced garlic, ginger, onion, creole seasoning and salt to taste. Mix well and set aside. Meanwhile, add oil to sauce pan and heat over medium heat. Flatten remaining 2 cloves of garlic with the side of a knife and add to oil. Saute until golden brown. Add curry and mix well. Add chicken mixture, stirring frequently to keep chicken from sticking to bottom. Add 2/3 cup water. Simmer about 15 to 20 minutes, occasionally adding additional water a little bit at a time to keep chicken from burning. Add brown sugar, 1 tablespoon coconut milk and bouillon cube. Stir well. Simmer 10 more minutes. While simmering, prepare rice according to package directions. Spoon chicken mixture over rice. Serves 4.