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CHICKEN CURRY
Serves: 4 to 6
Ingredients:
1
onion, chopped
2 tablespoons red curry paste
500 g chicken fillets
1 cup coconut milk
2 cups finely sliced vegetables
1 tablespoon fish sauce
1 tablespoon brown sugar
Method:
1. In a 3-litre dish mix onion and curry paste. Cook
on 1000 W for 4 minutes with lid, stiring halfway.
2. Add chicken. Cook on 600 W for 4 minutes. Stir.
Cook on 600 W for 4 minutes,
3. Add coconut milk, vegetables, fish sauce and
brown sugar. Cover. Cook on 1000 W for 6 to
8 minutes and stir every 2 minutes.
INDONESIAN SHISH KABOB
Serves: 2
Ingredients:
400 g chicken leg (dice into chunks of 1 cm)
4-6 long sticks
A:
3 tablespoons peanut butter
2 tablespoons soy sauce
2 tablespoons coconut milk (or milk)
2 tablespoons ketchup
2 teaspoons curry powder
2 teaspoons mashed garlic
2 teaspoons mashed ginger
2 teaspoons custer sugar
1 teaspoon chili powder
1 teaspoon cumin powder
Method:
1. Put A into a bowl and stir, add the chicken in (leave
it standing for 20 minutes for a stronger flavor).
Poke through the chicken chunks with long sticks.
2. Place 1 in the center of the grill tray in middle shelf
position, choose Combi 10 and cook for 14 minutes.
Indonesian Shish Kabob
SOY CHICKEN AND VEGETABLES
Serves: 4
Ingredients:
1 tablespoon
cornflour
⅓ cup oyster sauce
2 tablespoon soy sauce
¼ cup sherry
2 teaspoon minced ginger
500 g chicken fillets, sliced
2 cups sliced stir fry vegetables
1 tablespoon oil
Method:
1. In a 3-litre dish mix cornflour, sauces, sherry, oil
and ginger. Cook on 1000 W for 2 minutes.
2. Add chicken fillets and mix to coat with sauce.
Cook on 800 W for 5 to 6 minutes stirring halfway
through cooking.
3. Mix in sliced vegetables. Cook on 1000 W for
2 minutes. Stir and cook for a further 3 minutes
on 1000 W.
LEMON & THYME STEAMED CHICKEN
Serves: 4 to 5
Ingredients:
2 lemons, thinly sliced
1 bunch thyme
4 chicken breasts
6 cloves garlic, peeled
Salt, pepper
200 ml natural yogurt
1 tablespoon honey
1 teaspoon Dijon mustard
Salt, pepper
2 small courgettes,
thickly sliced Broccoli, cut into small
florettes
Method:
1. Place the sliced lemons on grill tray and scatter
the thyme over. Place the chicken breasts
between two sheets of cling film and bash with a
meat mallet or rolling pin until thin.
2. Remove the cling film and place chicken on the
lemon and thyme. In a small bowl add the whole
garlic and seasoning, lemon juice and finely
chopped thyme, mix. Spoon over the chicken.
3. Fill water tank. Cook chicken on Steam 1 for
20 minutes on middle shelf position.
4. To make the Yogurt dressing. Crush 2-3 steamed
garlic cloves (as prepared above) into a small
bowl. Add yogurt, honey and mustard, and stir
well. Serve dressing with chicken. Serve with
steamed broccoli and courgettes.
- 97 -
Poultry
F0003CH50QP.indd 97F0003CH50QP.indd 97 2020/7/16 15:14:542020/7/16 15:14:54
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