2 tablespoons mango chutney
4S0g pork fillet, cut into thin strips
150mIs thick natural yoghurt
2 tablespoons Marsala (an Italian fortified wine)
100mls chicken stock salt to taste
2 teaspoons cornflour
1 banana, peeled and sliced
1. Place oil in a microwave-safe casserole dish, stir in onion, garlic, ginger and curry
powder. Cover and cook at 600 watts for 6 minutes.
2. Stir in mango chutney and pork, cover, return to oven and cook at 600 watts for 4
minutes, stirring occasionally.
3. Blend together the yoghurt, Marsala, stock, salt and flour and stir into meat mixture.
Then stir in banana, cover and cook at 600 watts for 4 minutes.
Stir thoroughly before serving. Serve at once with rice.
MARINADES
Marinade for Meats
Yoghurt, blended with spices, makes an exotic marinade for meats and poultry in
many Indian recipes.
Tandoori Chicken Serves 6
1 medium size roasting chicken
1/2 teaspoon salt
juice of 1 small lemon
Marinade
1/2 jar Sharwood's tandoori paste
1/2 cup thick natural yoghurt
1 clove crushed garlic
1 teaspoon finely chopped fresh ginger
1 teaspoon Caram Marsala
1. Cut the chicken into small joints. Remove chicken skin and slash flesh several
times - deep enough to reach the bone.
2. Rub chicken with salt and lemon juice and set aside for 20 minutes.
3. Mix all the marinade ingredients together. Lay chicken pieces in a shallow dish and
coat with the marinade, cover and refrigerate overnight.
4. Remove chicken from marinade, grill for 15-20 minutes each side.
Serve hot with lime or lemon wedges.
Variation: As a tasty alternative - 6 lamb cutlets or 12 large king prawns may be used
in place of the chicken.
Yoghurt Marinade for lamb Serves 6
600mls thick natural yoghurt
2 cardomon pods, crushed
juice of 1/2 lime
freshly ground black pepper and salt
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1 small green chilli, deseeded and chopped (optional)
Summary of Contents for YM10
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