51
RECIPES
CHICKEN KORMA
Serves 4
900g (2lb) chicken, cut into small chunks
175g (6oz) natural yogurt
2 cloves garlic, crushed
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2”) piece of fresh ginger, finely chopped
2.5ml (
1/
2
tsp) chilli powder
5ml (1tsp) coriander seeds & 5ml (1tsp) cinnamon
5ml (1tsp) cumin
5ml (1tsp) cinnamon
salt and pepper to taste
10ml (2tsp) cornflour
150ml (
1/
4
pint) single cream
roasted cashew nuts to serve
1 Place the chicken in a bowl, stir in the yogurt,
garlic, creamed coconut and turmeric. Cover
and leave to marinate for at least 1 hour in the
refrigerator.
2 Place the butter in a large bowl and 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 chicken and marinade, mix well. Stir in the
cumin and cinnamon. Season, cover and cook
on 100% for 10 minutes, stir halfway through
cooking.
4 Rearrange the chicken pieces and cook on 50%
for 8 minutes.
5 Combine the cornflour with the cream, stir into the
chicken and cook on 100% for 6 minutes.
Sprinkle with roasted cashew nuts to serve
HONEYED CHICKEN
Serves 4
4 chicken breasts - 200g (7oz) each
45ml (3tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (
1/
2
tsp) dried tarragon
15ml (1tbsp) tomato purée
15ml (1tbsp) cornflour
150ml (
1/
4
pint) chicken stock
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
over the chicken. Salt and pepper to taste.
3 Cook on 100% for 12 minutes. Rearrange and
coat the chicken with the sauce twice during
cooking.
CHEESY SALMON PIE
Serves 4
175g (6oz) long grain white rice
125g (5oz) onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g (3oz) butter
1 egg (size 3), beaten
600g (1lb5oz) canned salmon, drained & flaked
25g (1oz) plain flour
5ml (1tsp) dry mustard
300ml (
1/
2
pint) milk
50g (2oz) grated cheese, & extra grated to sprinkle
2 eggs (size 3), lightly beaten
5ml (1tsp) fresh parsley, chopped
1 Place rice, onion, salt and water in a large bowl.
Cook on 70% for 14 minutes, until tender, stir 2-3
times during cooking. Drain. Stir 50g (2oz) of the
butter together with egg into rice and press
mixture onto the base and sides of a greased
25.4cm (10”) shallow flan dish. Spread salmon
over rice base.
2 Melt remaining butter in a large bowl on 100%
for 40 seconds, stir in flour, mustard, salt and
pepper. Gradually stir in milk.
3 Heat on 100% for 4 minutes, stir every minute,
until sauce has thickened and smooth. Stir in
cheese, eggs and parsley. Pour sauce over
salmon. Cover surface with cheese and parsley.
4 Cook on 70% for 18 mins, until evenly set.
Variations:
Make as above, substitute salmon for either crab or tuna.
R-393M O/M & C/B 08/06/2000 16:08 Page 51
