17
THURSDAY
Tikka Masala Chicken with
Zesty Cardamom Rice
Preparation time:
10 minutes,
plus marinating
Cooking time:
42 minutes
Serves:
4
Ingredients:
•
4 tbsp low fat natural yogurt
•
2 tbsp chicken tikka masala curry paste
•
2 tbsp chopped fresh coriander
•
4 skinless, boneless chicken breasts,
chopped into chunks
•
Salt and freshly ground black pepper
Rice:
•
300g (11oz) basmati rice
•
2 tsp vegetable stock powder
•
2 strips pared lemon zest
•
6 green cardamom pods, lightly crushed
To garnish:
•
Lime wedges and coriander sprigs
Method:
1
Spoon yoghurt, curry paste and coriander
into a large non metallic bowl. Mix well, add
chicken chunks and stir to coat. Season
with a little salt and pepper, then cover and
refrigerate for at least 30 minutes.
2
Position the rice tray in the back container.
Add rice and 450 ml (16 fl oz) of cold water.
Stir in stock powder. Put strips of pared
lemon zest on top and sprinkle in cardamom
pods.
3
Remove the divider wall from the front
container. Tip the chicken with it’s marinade
into the container and make sure the mixture
is well spread out.
4
Set time for the rice using the rice pre-set
(42 mins). Set time for the chicken (using the
front dual heater button) using the chicken
pre-set (27 mins).
5
Serve garnished with lime wedges and
coriander sprigs.
Cooks tip:
•
Chicken can be wrapped and cooked in
cooking foil to retain juices and prevent
marinade from staining containers.
For details of other Morphy Richards products, please see our website:
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