CURRY CHICKEN
Ingredients
4-6 oz chicken breast, cut into bite size pieces
1 scallion, cut into 1/2-inch pieces
1/2 green bell pepper, diced
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1 tablespoon curry powder or paste
1/4 cup sour cream
chopped coriander leaves
salt and pepper to taste
Method
Mix everything, except the coriander and sour cream, in a soup bowl. Place on the high rack
and cook on high setting for 15 minutes. Stir in the cream and sprinkle with coriander and serve.
TANDOURI CHICKEN
Method
Prepare and cook the same as the curry chicken but substitute tandouri paste (available at
Asian food stores) for the curry powder or paste.
THAI CHICKEN
Ingredients
4-6 oz chicken breast, cut into bite size pieces
2 tablespoons Thai green curry paste
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup shredded raw coconut, unsweetened
Method
Mix everything in a shallow soup bowl and place on the 4 inch rack. Cook on high setting for 15
minutes. Stir and serve.
CUBE STEAK WITH PARSLEY BUTTER
Ingredients
1 cube steak
2 tablespoons butter or brown butter (see sauces)
2 tablespoons minced parsley
Method
Place the steak and butter in a shallow dish and place on the high rack. Cook on high setting for
5 to 7 minutes depending on how well done you like your steak. Sprinkle with parsley before
serving.
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