R-754M (serv.man12). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 17

41

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Serves 4
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 40)
50g (2oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1sp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin
5ml (1tsp) cinnamon
10ml (2tsp) cornflour
150ml (

1

/

4

pint) single cream

25g (1oz) roasted cashew nuts

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 for 1

minute, 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 the chicken and marinade, mix well. Stir in the

cumin and cinnamon. Season, cover and cook on
100P for 8 minutes, stirring after 3 minutes.

4 Rearrange the chicken pieces and cook on 50P for

6 minutes. Stir halfway through cooking time.

5 Combine the cornflour with the cream and stir into

the chicken. Cook on 100P for 6 minutes,  stir after
3 minutes. Sprinkle with cashew nuts.

Serves 4
4 large chicken breast fillets, skinned
(approx. 200g (7oz) each)
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (

1

/

2

tsp) dried parsley

salt and pepper to taste
cocktail sticks to secure
75 g (3oz) cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and

seasoning in a bowl, mix well. Place a quarter of
the mixture at one end of each breast. Roll up tight
and secure with cocktail sticks. Ensure no filling is
visible.

3 Place the breasts, seam-side upwards in a flan dish.
4 Place on the low rack and cook on DUAL GRILL,

70P for 18 minutes, turn over and add cheese after
8 minutes.

Serves 4
MARINADE:
15ml (1tbsp) groundnut oil
15 ml (1tbsp) lemon juice
60ml (4tbsp) satay sauce
1 clove crushed garlic
Tobasco sauce to taste
4 Wooden skewers
450g (1lb) chicken fillets, cubed

1 Place all the marinade ingredients in a large bowl,

mix well.  Stir in the chicken, refrigerate for 2 hours
to marinate.

2 Thread the chicken onto skewers leaving no wood

exposed.  Place in a large flan dish on the high
rack.

3 Cook on DUAL GRILL, 70P for 12 - 15 minutes. Turn

over and rearrange the skewers 2 - 3 times.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 41