– 41 –
Poultry and Eggs
C
OQ
A
U
V
IN
Serves: 4 to 6
Ingredients:
750 g
chicken thigh fi llets, diced
4 rashers
bacon, chopped
8
baby onions, peeled
2 cloves
garlic, crushed
1
⁄
2
cup
white wine
1
1
⁄
2
cups
chicken stock
1
⁄
4
cup
tomato paste
300 g
button mushrooms
1 tablespoon
plain fl our
Method:
Place chicken, bacon, onions and garlic in a 3-litre
casserole dish cook on P10 for 8 to 10 minutes. Add
remaining ingredients except fl our cook on P6 for 20
to 25 minutes, stirring halfway through cooking. Mix
fl our with two tablespoons water and stir into chicken
mixture. Cook on P10 for 2 to 3 minutes. Serve with
rice or crusty bread.
C
HICKEN AND
P
OTATO
C
ASSEROLE
Serves: 4
Ingredients:
1
cooked BBQ chicken
500 g
potatoes, peeled and thinly sliced
1
1
⁄
4
cups water
30 g
butter
1
onion, fi nely chopped
1
clove garlic, crushed
2
tablespoons plain fl our
1 cup
chicken stock
2 teaspoon
french mustard
1
⁄
2
cup
cream
3
⁄
4
cup
grated tasty cheese
paprika
Method:
Remove chicken meat from bones. Place potatoes
and water in a 2-litre casserole dish. Cover and cook
on P10 for 8 to 10 minutes. Drain. Combine chicken
and potatoes. Set aside. Place butter in a 4-cup
glass jug and cook on P7 for 40 seconds. Add onion
and garlic to jug and cook on P10 for 1 to 2 minutes.
Add fl our and stir. Gradually add stock and blend to
a smooth paste. Cook on P10 for 2 to 3 minutes. Stir
every minute.
Add mustard and cream. Stir well. Pour sauce over
chicken and potato mixture. Sprinkle with cheese
and paprika. Cook on P7 for 4 to 6 minutes. Serve
with vegetables.
C
HICKEN
C
URRY
Serves: 4
Ingredients:
1
onion, chopped
2 tablespoons
red curry paste
500 g
chicken fi llets, sliced
1 tablespoon
fi sh sauce
1 tablespoon
brown sugar
2 cups
fi nely sliced vegetables
1 cup
coconut milk
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 2 to 3 minutes. Add chicken
and combine. Cook on P7 for 6 minutes, stirring
once during cooking. Add fi sh sauce, brown sugar,
vegetables and coconut milk. Stir well. Cover and cook
on P10 for 4 to 6 minutes. Serve with Jasmine rice.
S
PICY
C
HICKEN
C
URRY
Serves: 4 to 6
Ingredients:
1
onion, fi nely chopped
1
clove garlic, crushed
1 teaspoon
fi nely grated root ginger
2 teaspoons
ground coriander
1
⁄
2
teaspoon
ground turmeric
1 teaspoon
ground cumin
1 teaspoon
chilli powder
3 tablespoons
vinegar
1 kg
chicken breast fi llets, cut into strips
1 cup
chicken stock
1
⁄
4
cup
coconut cream
Method:
Place onion, garlic and ginger in a 3-litre dish and
cook on P10 for 2 to 3 minutes. Add spices and
vinegar to onion mixture and cook on P10 for 1 to
2 minutes. Add chicken and stock to onion mixture
and cook on P6 for 10 to 15 minutes , stirring 2 to 3
times. Before serving, stir through coconut cream.
Heat for 1 to 2 minutes on P6. Serve with rice,
pappadums and sambals.
Spicy Chicken Curry
F00039Y40QP_CB.indd 41
F00039Y40QP_CB.indd 41
2011-6-29 15:38:11
2011-6-29 15:38:11