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Cooking Guide
Chicken and Vegetable Korma
Serves: 4
Ingredients:
200 g sweet potato
200 g potato
1 tablespoon oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon ground cumin
1
/
2
teaspoon ground cinnamon
1
/
4
cup tomato paste
1 kg chicken thigh fillets
1 small eggplant, diced
1
/
4
cup natural yogurt
fresh coriander, mango chutney,
pappadums to serve
Method:
Peel potatoes and cut into 2 cm dice. Place potatoes,
oil, onion and garlic into a 3-litre microwave safe dish.
Cover and cook on HIGH for 3 minutes. Add spices
to dish and cook on HIGH for 1 minute. Stir in tomato
paste and cook for a further 1 minute on HIGH.
Trim excess fat from chicken and cut fillets into thirds.
Stir into vegetable mixture and cook covered on
MED HIGH for 10 minutes, stirring halfway through
cooking. Add eggplant and cook for a further
5 minutes on HIGH, stirring halfway through cooking.
Stir through yogurt and serve with coriander, mango
chutney and pappadums.
Tips:
1. Many curry recipes use finely diced potato to break
down during cooking and thicken the sauce. Potato
doesn’t break down when cooked in the microwave.
Continued cooking will dehydrate the potato. If
adapting your own recipe only use one quarter of
the liquid.
2. Substitute 2 tablespoons of Korma curry paste for
the spices and garlic in this recipe.
3. When using spices in cooking, toast in the
microwave for 30 seconds to 1 minute to release
their flavour and aroma before using in a recipe.
Chicken Cacciatore
Serves: 4
Ingredients:
440g can tomatoes
1
/
4
cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
1
/
4
red capsicum, sliced
Method:
Place all ingredients in 2-litre casserole dish. Stir
until combined. Cover and cook on MED HIGH for
10 to 12 minutes. Turn chicken and stir. Cook on
MED HIGH for 10 to 12 minutes.
Tarragon Chicken and Mushrooms
Serves: 6 to 8
Ingredients:
1
kg chicken pieces
1 onion, sliced
1
/
2
teaspoon dried tarragon leaves
salt and peper
150 g mushrooms, finely sliced
440 g can cream of mushroom soup
1
/
2
cup sour cream
Method:
Place chicken and onion in a 4-litre casserole dish.
Cook on MEDIUM for 25 to 30 minutes. Drain away
any excess fat. Season with tarragon and salt and
pepper. Add mushrooms. Cook on MEDIUM for
3 to 4 minutes. Blend together soup and sour
cream. Spoon over chicken.
To Cook by Microwave:
Cover and cook on MEDIUM for 12 to 15 minutes.
Remove chicken to a serving platter. Stir sauce and
spoon over chicken. Serve with rice or vegetables.
To Cook by Combination:
Place all ingredients in a 4-litre casserole, except
mushrooms and sour cream. Cover with lid. Cook on
Combination 5 for 30 minutes. Stir in mushrooms
and sour cream, cover, and continue to cook on
Combination 5 for a further 15 to 20 minutes. Stir
and serve.
MC
Poultry
Italian Chicken Casserole
Serves: 4 to 6
Ingredients:
1 clove garlic, crushed
1.2 kg chicken pieces
250 g baby onions
425 g can tomatoes
1
/
4
cup tomato paste
1
/
2
teaspoon marjoram
1
/
2
teaspoon ground oregano
100 g button mushrooms
20 black olives
2 tablespoons chopped parsley
salt and pepper
Method:
Place all ingredients into a 3-litre casserole dish and
mix well. Cover.
Cook on Combination 5 for 45 to 50 minutes. Stir
halfway through cooking.
To Cook by Auto Menu:
Prepare as above and cover with a lid. Select
Casserole
, then press
Start
.
A
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