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RECIPES
Serves
900g chicken, cut into large pieces
175g natural yoghurt
2 cloves garlic, crushed (see tip, page 60)
50g creamed coconut
10ml (2 tsp) turmeric
25g margarine
125g onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
salt and pepper to taste
10ml (2 tsp) cornflour
150ml (
1
/
4
pint) single cream
25g roasted cashew nuts
1 Place chicken in a bowl, stir in yoghurt, garlic, creamed
coconut and turmeric. Cover and marinate overnight
in the refrigerator.
2 Place margarine in a large bowl, heat on 100% for 30
seconds, until melted. Add the onion and cook on
100% for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on 100% for 1 minute.
3 Add the chicken and marinade, mix well. Stir in the
cumin and cinnamon. Season. Cover and cook on
100% for 8 minutes, stirring after 4 minutes.
4 Rearrange the chicken pieces and cook on 50% for 10
minutes. Stir halfway through cooking time.
5 Combine the cornflour with the cream and stir into
the chicken. Cook on 100% for 6 minutes, stir after 3
minutes. Sprinkle with cashew nuts.
C
HICKEN KORMA
Serves
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g turkey, cut into chunks
2.5ml (
1
/
4
tsp) cayenne pepper
5ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
1
/
4
pint) hot chicken stock
salt and pepper to taste
1 Place all the ingredients in the order given into a 2.5
litre (approx. 4 pint) casserole dish and mix well.
2 Place on the low rack and cook on DUAL
CONVECTION, 180ºC, 70% for 20 minutes, stir
twice during cooking.
T
URKEY RISOTTO
Serves
100g yellow pepper, sliced
125g onion, finely chopped
2 rashers bacon, chopped
50g sun-dried tomato, sliced
15 black olives, halved
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (
1
/
2
tsp) caster sugar
15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)
1 Place the pepper, onion and bacon into a 2.5 litre
(approx. 4 pint) casserole dish, cook on 100% for 3
minutes.
2 Stir in the remaining ingredients except for the chicken
and mix well.
3 Add the chicken fillets and stir to coat with the sauce.
4 Place on the low rack and cook on DUAL
CONVECTION, 200ºC, 70% for 30 minutes.
Rearrange the chicken and coat with the sauce twice
during cooking.
M
EDITERRANEAN CHICKEN
p59_cre 8/28/06 11:59:42 AMp59_cre 8/28/06 11:59:42 AM