Meat & Poultry
113
Serves 4
Dish: 3 litre (6pt) large casserole with lid
3 cardamom pods
1/2 cinnamon stick
3ml (1/2 tsp) cumin seeds
5ml (1tsp) garam masala
5ml (1tsp) chilli flakes
2.5cm (1”) fresh root ginger
1 garlic clove, crushed
25g (1oz) ground almonds
45ml (3tbsp) natural yoghurt
600g (1lb5oz) skinless chicken breast, cut into chunks
15ml (1tbsp) olive oil
2 onions, finely chopped
150ml (1/4 pt) single cream
30ml (2tbsp) coriander, chopped
Place the cardamom, cinnamon, cumin, garam masala, chilli, ginger, garlic, almonds and
yoghurt into a non metallic bowl. Add chicken and stir well. Leave to marinate in the fridge
for 2-3 hours. Place oil and onions in casserole. Place on base of oven and cook on HIGH
MICROWAVE for 2 mins. Fill Steam Water Tank. Stir chicken into onions. Place casserole
on base and cook on STEAM SIMMER for 25-30 mins. Stir halfway and refill Steam Water
Tank. Stir in cream and coriander and cook on MEDIUM MICROWAVE for 3 mins. or until
hot.
Cooking method
Ingredients
Chicken Pasanda
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