Whirlpool MAGICOOK 20 L Elite-B, Owner'S Manual

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Coconut Milk 50 ml 75 ml 100 ml
Poppy Seeds, dry
roasted 1 tablespoon 11.5 tablespoon 2 tablespoon
Coriander Seeds,
dry roasted ½ tablespoon ¾ tablespoon 1 tablespoon
Salt to taste to taste to taste
Red Chilli Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Turmeric Powder a pinch a pinch a pinch
Cumin Seeds ¼ teaspoon 1/3 teaspoon ½ teaspoon
Green
Cardamoms 2 3 4
Cloves 2 3 4
Cinnamon Stick ½” 1” 1’
Bay Leaf 1 2 2
Water 50 ml 75 ml 100 ml
Mace Powder a pinch a pinch a pinch
Ghee 1 tablespoon 1.5 tablespoon 2 tablespoons
Dish Size 750 ml 1 litre 1.5 litre
Method
1. Clean and wash the chicken. Prick the skin with a fork/ knife.
2. Prepare the brown onions suing “ Curries CU 01” depending on the quantity
required.
3. Grind together the brown onions, poppy seeds and coriander seeds to a fine
paste, using as little water as required.
4. Pour the ghee in a dish. Add the cumin seeds, cloves, cardamoms, bay leaf,
cinnamon, ginger and garlic.
5. Place the dish inside the oven Cavity.
6. Select Auto Cook Category “Curries - CU 16 ”.
7. Select number of servings by pressing “Serves 2 / 3 / 4”.
8.
Press start.
9. When the oven starts to beep add the ground onion paste. Press start.
10. Mix in the salt, spices, water, curd and chicken pieces when the oven beeps
again. Mix well. Partially cover the dish either with a loose fitting lid / with a
cling film after a leaving a vent on one side of the dish and press start.
11. Finally add the mace powder and coconut milk. Mix well. Press start.
12. Remove from the oven when “END” is displayed.
13. Allow to stand covered for 10:00 minutes before serving. Serve hot.