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Ingredients
3 cardamom pods
½ cinnamon stick
3ml (½ tsp) cumin seeds
5ml (1tsp) garam masala
5ml (1tsp) chilli flakes
2.5cm (1”) fresh root ginger
1garlic clove, crushed
25g (1oz) ground almonds
45ml (3tbsp) natural yoghurt
600g (1lb5oz) skinless chicken
breast, cut into chunks
15ml (1tbsp) olive oil
2 onions, finely chopped
150ml (
¼ pt) single cream
30ml (2tbsp) coriander, chopped
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Place the cardamom, cinnamon, cumin, garam masala,
chilli, ginger, garlic, almonds and yoghurt into a non
metallic bowl. Add chicken and stir well. Leave to
marinate in the fridge for 2-3 hours. Place oil and onions
in casserole. Place on base of oven and cook on HIGH
MICROWAVE for 2 mins. Stir chicken into onions. Place
casserole on base and cook on MEDIUM MICROWAVE
for 15 mins. Stir. Cook for a further 10-15 mins on
SIMMER MICROWAVE. Stir in cream and coriander and
cook on MEDIUM MICROWAVE for 3 mins. or until hot.
Chicken Pasanda
Ingredients
1 onion, chopped
1 clove garlic, crushed
5 ml (1tsp) oil
400g (14oz) can chopped tomatoes
150ml (5fl.oz) red wine
30 ml (2tbsp) tomato puree
5 ml (1tsp) mixed herbs
500g (1lb1oz) mince
salt and pepper
Serves 4
Dish: 1.5 litre (3 pt) casserole dish with lid
Place onion, garlic and oil in casserole. Place on base of
oven and cook on MEDIUM MICROWAVE for 3 mins.
Place all other ingredients in casserole. Stir well.
Cover, cook on HIGH MICROWAVE for 10 mins. then
MEDIUM MICROWAVE for 15-20 mins. or until cooked.
Variation: Chilli Con Carne
Add 400g (14oz) can red kidney beans drained, 5-10 ml
(1-2tsp) chilli powder and 1 diced green pepper with the
onion garlic and oil.
Savoury mince
4
4
Meat and Poultry
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