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– 47 –
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 k
g
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
F00039X90QP_CB.indd 47F00039X90QP_CB.indd 47 2012-6-11 11:37:242012-6-11 11:37:24
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