User Manual

39
RECIPES
CHICKEN KORMA
Serves 4
900g chicken, cut into small chunks
175g natural yogurt
2 cloves garlic, crushed
25g creamed coconut
10ml (2 tsp) turmeric
25g margarine
175g onion, sliced
5cm (2”) piece of fresh ginger, finely chopped
2.5ml (
1
/2 tsp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cinnamon
5 whole cloves
10ml (2 tsp) cornflour
150ml (
1
/4 pint) single cream
Sprinkle with roasted cashew nuts to serve
1 Place the chicken in a bowl, stir in the yogurt,
garlic and turmeric. Cover and leave to
marinate for at least 1 hour in the
refrigerator.
2 Place the margarine in a large bowl and heat
on 100P for 30 seconds, until melted. Add the
onion and cook on 100P for 2 minutes. Stir in
the ginger, chilli powder and coriander. Cook
on 100P for 1 minute.
3Add chicken and marinade, mix well. Stir in
the cloves and cinnamon, cover and cook on
100P for 10 minutes, stir halfway through
cooking.
4 Rearrange the chicken pieces and cook on
50P for 8 minutes.
5Combine the cornflour with the cream, stir
into the chicken and cook on 100P for 6
minutes.
HONEYED CHICKEN
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (
1
/2 tsp) dried tarragon
30ml (2 tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and
pour over the chicken.
3 Cook on 100P for 12 minutes. Turnover and
coat the chicken with the sauce twice during
cooking.
CHICKEN CACCIATORE
Serves 4
225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (
1
/2 pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste
4 chicken fillets (200g each)
1 Place mushrooms, onion and garlic in a large
casserole dish. Cook on 100P for 4 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well.
3Add chicken fillets and coat with the sauce.
4 Cook on 70P for 30 minutes. Stir and coat
the chicken twice during cooking.
Serve with rice or jacket potatoes.
UK R556D O/M,P32- 05.7.11 3:24 PM Page 41 (1,1)