Panasonic NN-S761, NN-T791, NN-S781 manual 200 ml

Poultry

Spicy Chicken Curry

C	HICKEN	R ISOTTO
Serves: 4		R	e c ip	e	P	r o m	p	tin	g
Ingredients:
300 g		fresh asparagus, chopped
2 tablespoon		olive oil
1	1⁄2 cups	arborio rice
1		clove garlic, crushed
4	cups	boiling chicken stock
2 cups		coarsely chopped cooked chicken
1⁄4 cup		grated fresh parmesan cheese
1⁄4 cup		cream
		ground black pepper
extra		coarsely grated parmesan cheese

Method:

Place asparagus into 2-litre dish and cook on P10 for 1 minute.Set aside. Place oil, rice and garlic in a large microwave safe bowl. Cook covered on P10 for

1 minute. Add 2 cups of boiling chicken stock, cook on P10 for 5 minutes. Stir twice during cooking. Add remaining chicken stock and cook on P10 for another 5 minutes. Add remaining ingredients along with asparagus and stir into risotto. Cook covered on P10 for 2 minutes. Stand for 5 minutes. Serve topped with extra parmesan and black pepper.

HINT:

•A No. 15 (1.5 kg) chicken will make 4 cups of diced cooked chicken.

•2 whole breasts will make 2 cups of diced

cooked chicken.

•1 chicken maryland will make 1 cup of diced cooked chicken.

S	PICY	C	HICKEN	C URRY
Serves: 4 to 6
Ingredients:
2 tablespoons			oil
1				onion, finely chopped
1				clove garlic, crushed
1	teaspoon			finely grated root ginger
2 teaspoons			ground coriander
1⁄2 teaspoon				ground turmeric
1	teaspoon			ground cumin
1	teaspoon			chilli powder
3	tablespoons		vinegar
1	kg			chicken breast fillets, cut into strips
1	cup			chicken stock
1⁄4 cup				coconut cream

Method:

Place oil, onions, garlic and ginger in 3-litre dish and cook on P10 for 2 to 3 minutes. Add spices and vinegar to onion mixture and cook on P10 for 1 to 2 minutes. Add chicken and stock to onion mixture and cook on P6 for

10 to 15 minutes , stirring 2 to 3 times. Before serving, stir through coconut cream. Heat for 1 to 2 minutes on

P6. Serve with rice, pappadums and sambals.

A PRICOT	N	ECTAR	C HICKEN	(S)
Serves: 4 to 6
Ingredients:
200 ml			apricot nectar
40 g packet		French onion soup mix
1 kg			chicken drumsticks

Method:

Combine apricot nectar, soup and drumsticks in 2-

litre casserole dish. Cook on P7 for 20 to 25 minutes, turning once during cooking. Serve chicken with rice

or pasta.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Meat , then Start .

H ONEY		S ESAME		D RUMSTICKS	(S)
Serves: 3 to 4					R e c ip	e P r o m	p tin g
Ingredients:
1	kg			chicken drumsticks
1	teaspoon		chopped garlic
1	teaspoon		chopped ginger
1⁄4 cup				soy sauce
1⁄4 cup				honey
2 tablespoons			sesame seeds

Method:

Place all ingredients in 2-litre bowl, stir until combined. Marinate for at least 2 hours or overnight. Remove chicken from marinade and place in shallow dish with the meatiest ends to the outside. Cook on

P7 for 18 to 20 minutes, turning once during cooking.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Meat , then Start .

– 44 –