41
RECIPES
Website:
http://www.sharp.co.uk/support
Help Line:
08705 274277 (office hours)
CHICKEN KORMA
Serves 4
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 40)
50g (2oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1sp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin
5ml (1tsp) cinnamon
10ml (2tsp) cornflour
150ml (
1
/
4
pint) single cream
25g (1oz) roasted cashew nuts
1 Place chicken in a bowl, stir in yoghurt, garlic,
creamed coconut and turmeric. Cover and marinate
for at least 1 hour in the refrigerator.
2 Place butter in a large bowl, heat on 100P for 1
minute, until melted. Add the onion and cook on
100P for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on 100P for 1 minute.
3 Add the chicken and marinade, mix well. Stir in the
cumin and cinnamon. Season, cover and cook on
100P for 8 minutes, stirring after 3 minutes.
4 Rearrange the chicken pieces and cook on 50P for
6 minutes. Stir halfway through cooking time.
5 Combine the cornflour with the cream and stir into
the chicken. Cook on 100P for 6 minutes, stir after
3 minutes. Sprinkle with cashew nuts.
Serve with rice and poppadums.
CHICKEN & CAMEMBERT ROLLS
Serves 4
4 large chicken breast fillets, skinned
(approx. 200g (7oz) each)
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (
1
/
2
tsp) dried parsley
salt and pepper to taste
cocktail sticks to secure
75 g (3oz) cheddar cheese, grated
Sprinkle with toasted almonds to serve.
1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and
seasoning in a bowl, mix well. Place a quarter of
the mixture at one end of each breast. Roll up tight
and secure with cocktail sticks. Ensure no filling is
visible.
3 Place the breasts, seam-side upwards in a flan dish.
4 Place on the low rack and cook on DUAL GRILL,
70P for 18 minutes, turn over and add cheese after
8 minutes.
CHICKEN SATAY
Serves 4
MARINADE:
15ml (1tbsp) groundnut oil
15 ml (1tbsp) lemon juice
60ml (4tbsp) satay sauce
1 clove crushed garlic
Tobasco sauce to taste
4 Wooden skewers
450g (1lb) chicken fillets, cubed
1 Place all the marinade ingredients in a large bowl,
mix well. Stir in the chicken, refrigerate for 2 hours
to marinate.
2 Thread the chicken onto skewers leaving no wood
exposed. Place in a large flan dish on the high
rack.
3 Cook on DUAL GRILL, 70P for 12 - 15 minutes. Turn
over and rearrange the skewers 2 - 3 times.
R-754M/R-765M O/M & C/B 02/01/2002 13:07 Page 41