37
P
OULTRY
sauce:
15ml (1tbsp) dry sherry
15ml (1tbsp) demerara sugar
30ml (2tbsp) soy sauce
30ml (2tbsp) chilli sauce
150ml (
1
/4 pint) hot vegetable stock
15ml (1tbsp) cornflour mixed with a little water
stir fry:
30ml (2tbsp) groundnut oil
2 cloves garlic, crushed (see Tip, page 42)
2.5cm (1") piece of root ginger, peeled & grated
225g (8oz) chicken fillet, cut into strips
175g (6oz) broccoli, broken into small florets
125g (5oz) can of water chestnuts, drain & slice
125g (5oz) bean sprouts
125g (5oz) bamboo shoots
1
/2 red pepper, sliced
1
/2 yellow pepper, sliced
100g (4oz) cashew nuts, unsalted
1 To prepare the sauce, place sherry, sugar, soy
sauce, chilli sauce and stock in a bowl. Mix well,
stir in the cornflour.
2 Heat on 100P (HIGH) for 5 minutes, stir every
minute until thickened. Allow to cool whilst
preparing the rest of the dish.
3 Prepare the stir fry, place the oil, garlic and
ginger in a large bowl, heat on 100P (HIGH) for
1 minute. Mix in the chicken and cook on 70P
(MEDIUM HIGH) for 5 minutes. Stir once.
4 Add the broccoli, chestnuts, beansprouts,
bamboo shoots, red and yellow pepper and the
sauce. Mix well and cook on 70P (MEDIUM
HIGH) for 10 minutes, stir twice during cooking.
5 Stir in the cashew nuts, cook on 100P (HIGH) for
2 minutes. Serve immediately.
C
HICKEN & CASHEW NUT STIR FRY
SERVES 4
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 42)
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2") piece fresh ginger, grated
2.5ml (
1
/2tsp) chilli powder
5ml (1tsp) coriander seeds
5 whole cloves
5ml (1tsp) cinnamon
10ml (2tsp) cornflour
100g (4oz) single cream
25g (1oz) roasted cashew nuts
A MILD FLAVOURED, CREAMY INDIAN DISH. SERVE WITH RICE AND POPPADUMS.
C
HICKEN KORMA
SERVES 6
1 Place chicken in a bowl, stir in yoghurt, garlic,
creamed coconut and turmeric. Cover and
marinate for at least 1 hour in the refrigerator.
2
Place butter in a large bowl, heat on
100P (HIGH)
for 1 minute, until melted. Add the onion and cook
on
100P (HIGH)
for 2 minutes. Stir in the ginger,
chilli powder and coriander, cook on
100P (HIGH)
for 1 minute.
3 Add the chicken and marinade, mix well. Stir in
the cloves and cinnamon. Cover and cook on
100P (HIGH) for 8 minutes, stirring after 3 minutes.
4 Rearrange the chicken pieces and cook on 50P
(MEDIUM) for 6 minutes.
5 Combine the cornflour with the cream and stir
into the chicken. Cook on 100P (HIGH) for 6
minutes, stir after 3 minutes. Sprinkle with
cashew nuts.
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