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Poultry
Spicy Chicken Curry
C
HICKEN RISOTTO
Serves: 4
Ingredients:
300 g fresh asparagus, chopped
2 tablespoon olive oil
1
1
⁄2 cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
1
⁄4 cup grated fresh parmesan cheese
1
⁄4 cup cream
ground black pepper
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on P10 for
1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on P10 for
1 minute. Add 2 cups of boiling chicken stock, cook
on P10 for 5 minutes. Stir twice during cooking. Add
remaining chicken stock and cook on P10 for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered on
P10 for 2 minutes. Stand for 5 minutes. Serve
topped with extra parmesan and black pepper.
HINT:
• A No. 15 (1.5 kg) chicken will make 4 cups of
diced cooked chicken.
• 2 whole breasts will make 2 cups of diced
cooked chicken.
•1 chicken maryland will make 1 cup of diced
cooked chicken.
SPICY CHICKEN CURRY
Serves: 4 to 6
Ingredients:
2 tablespoons oil
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon finely grated root ginger
2 teaspoons ground coriander
1
⁄2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chilli powder
3 tablespoons vinegar
1 kg chicken breast fillets, cut into strips
1 cup chicken stock
1
⁄
4 cup coconut cream
Method:
Place oil, onions, garlic and ginger in 3-litre dish and
cook on P10 for 2 to 3 minutes. Add spices and vinegar
to onion mixture and cook on P10 for 1 to 2 minutes. Add
chicken and stock to onion mixture and cook on P6 for
10 to 15 minutes , stirring 2 to 3 times. Before serving,
stir through coconut cream. Heat for 1 to 2 minutes on
P6. Serve with rice, pappadums and sambals.
APRICOT NECTAR CHICKEN (S)
Serves: 4 to 6
Ingredients:
200 ml apricot nectar
40 g packet French onion soup mix
1 kg chicken drumsticks
Method:
Combine apricot nectar, soup and drumsticks in 2-
litre casserole dish. Cook on P7 for 20 to 25 minutes,
turning once during cooking. Serve chicken with rice
or pasta.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Meat, then Start.
HONEY SESAME DRUMSTICKS (S)
Serves: 3 to 4
Ingredients:
1 kg chicken drumsticks
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1
⁄4 cup soy sauce
1
⁄4 cup honey
2 tablespoons sesame seeds
Method:
Place all ingredients in 2-litre bowl, stir until
combined. Marinate for at least 2 hours or overnight.
Remove chicken from marinade and place in shallow
dish with the meatiest ends to the outside. Cook on
P7 for 18 to 20 minutes, turning once during cooking.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Meat, then Start.
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