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Ingredients
3 cardamom pods
½ cinnamon stick
3ml (½tsp) cumin seeds
5ml (1tsp) garam masala
5ml (1tsp) chilli flakes
2.5cm (1”) fresh root ginger, grated
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 (¼pt) single cream
30ml (2tbsp) coriander, chopped
Dish: 3 litre (6pt) large casserole with lid
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. Stir chicken into onions. Place
casserole on base, cover and cook on MEDIUM
MICROWAVE for 15 mins. Stir. Cook for a further
10-15 mins on SIMMER MICROWAVE. Stir in cream and
coriander and cook on MEDIUM MICROWAVE for
3 mins. or until hot.
Chicken Pasanda Serves 4
Ingredients
1 onion, chopped
1 clove garlic, crushed
5 ml (1tsp) oil
400g (14oz) can chopped tomatoes
150ml (5fl.oz) red wine
30ml (2tbsp) tomato puree
5ml (1tsp) mixed herbs
500g (1lb1oz) mince
salt and pepper
Dish: 1.5 litre (3pt) casserole dish with lid
Place onion, garlic and oil in casserole. Place on base of
oven and cook on MEDIUM MICROWAVE for 3 mins.
Place all other ingredients in casserole. Stir well.
Cover, cook on HIGH MICROWAVEfor 10 mins. then
MEDIUM MICROWAVE for 15-20 mins. or until cooked.
Variation: Chilli Con Carne
Add 400g (14oz) can red kidney beans drained, 5-10ml
(1-2tsp) chilli powder and 1 diced green pepper with the
onion garlic and oil.
Savoury Mince Serves 4
Meat & Poultry
