R-358M (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 46

44

4 boneless chicken breasts (approx. 200g each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5 ml (

1

/

2

tsp) dried tarragon

15ml (1 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornflour mixed with a little water
salt and pepper to taste

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour over

the chicken.

3 Cover and cook on 70P for 20 minutes. Turnover and

coat the chicken with the sauce several times during
cooking.

900g chicken, cut into small chunks
175g natural yoghurt
2 cloves garlic, crushed
25g creamed coconut
10ml (2 tsp) turmeric
25g butter
125g onion, sliced
5cm piece fresh ginger, finely chopped
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cinnamon
5ml (1 tsp) cumin
salt and pepper to taste
10ml (2 tsp) cornflour
150ml (

1

/

4

pint) single cream

roasted cashew nuts

1 Place the chicken in a bowl, stir in the yogurt, garlic,

creamed coconut and turmeric. Cover and leave to
marinate for at least 1 hour in the refrigerator.

2 Place the butter in a large bowl and heat on 100P for

30 seconds, until melted. Add the onion and cook on
100P for 2 minutes. Stir in the ginger, chilli powder
and coriander. Cook on 100P for 1 minute.

3 Add chicken and marinade, mix well. Stir in the cumin

and cinnamon. Season, cover and cook on 100P for
10 minutes, stir halfway through cooking.

4 Rearrange the chicken pieces and cook on 50P for 8

minutes, stir halfway through cooking.

5 Combine the cornflour with the cream, stir into the

chicken and cook on 100P for 6 minutes.

Sprinkle with roasted cashew nuts to serve.

50g butter
125g onion, finely chopped
125g leeks, sliced
50g plain flour
5ml (1 tsp) mustard powder
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

450g cooked turkey, chopped
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped to garnish

1 Place the butter in a large bowl and heat on 100P for

30 seconds.

2 Stir in the onion and leeks. Cook on 100P for 3

minutes.

3 Stir in the flour and mustard powder, gradually add

the milk and cream.  Cook on 100P for 5 - 6 minutes,
stirring every minute, until smooth and thick.

4 Add the turkey and seasoning. Cook on 100P for 12

minutes. Stir 2 - 3 times.

Garnish with parsley to serve.

R-358M Cookbook  03/05/2005  15:23  Page 44