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chicken tikka masala
sauce which is great with chicken or seafood. Making it in the
Soup Maker is so easy.
Serves 4
Preparation time 10 minutes
Cooking time 5 minutes for the sauce plus 20-25 minutes for the finished dish
1. Prepare the tikka masala sauce as per the instructions on page 56.
oil for 2-3 minutes until starting to brown.
3. Add the tikka masala sauce from the Soup Maker and Simmer for 20
minutes until the chicken is thoroughly cooked.
4. Stir in the cream or yogurt and a handful of fresh chopped coriander and
warm through gently for 1-2 minutes.
5. Check the seasoning and serve the curry topped with the cashew nuts
together with some pilau rice and naan bread.
Tip:
milk based yogurt it won’t separate.
chilli con carne
This family favourite is a versatile dish which gathers more
flavour overnight.
Serves 4
Preparation time 10 minutes
Cooking time 5 minutes plus 30-40 minutes for the finished dish
1. Set the timer to 5 minutes and turn the Soup Maker to Simmer. Heat the oil
in the base then add the garlic, onion and chilli and sauté for 1-2 minutes
until the onion is starting to soften.
2. Add the cumin seeds and paprika and sauté for 30 seconds then the
tomato purée for another 30 seconds (this makes the flavour more mellow
and rounded). Stir using the Stir button.
3. Add the oregano and tomatoes together with the cocoa powder and then
cook for a further 1-2 minutes.
4. Turn off the heat and Blend on level 1 until smooth. Add the bay leaf, beef
stock and seasoning, Blend again briefly to combine.
5. Dry fry the mince in a saucepan over medium heat until starting to brown
and break down. Add the chilli sauce from the Soup Maker and bring
to the boil, reduce the heat and Simmer for 30-40 minutes, adding the
kidney beans about 15 minutes before the end of the cooking time
Serving suggestion:
Top with a spoonful of crème fraîche, some grated cheddar cheese and corn
tortillas or rice.
chopped
pepper
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