Panasonic NNCT857 Cookery Book & Operating Instructions page 92

Ingredients
3 cardamom pods
½ cinnamon stick
3ml (½tsp) cumin seeds
3ml (½tsp) garam masala
3ml (½tsp)) chilli flakes
2.5cm (1") fresh root gin-
ger
1 garlic clove, crushed
25g (1oz) ground
almonds
45ml (3tbsp) natural
yoghurt
150ml (¼ pt) creamed
coconut
600g (1lb5oz) skinless
chicken breast, cut into
chunks
15ml (1tbsp) olive oil
2 onions, finely chopped
75ml (5 tbsp) single
cream
30ml (2tbsp) coriander,
chopped
Ingredients
100ml (4oz) coconut milk
45ml (3tbsp) lemon juice
30ml (2tbsp) soy sauce
2 garlic cloves, crushed
5ml (1tsp) ground
turmeric
5ml (1tsp) five-spice
powder
5ml (1tsp) coriander
seeds
5ml (1tsp) cumin seeds
600g (1lb 5oz) boneless
skinless chicken breasts
90ml (6tbsp) crunchy
peanut butter
50g (2oz) creamed
coconut
Dish: 3 litre (6pt) large casserole with lid
Oven Accessory: glass turntable
1. Place the cardamom, cinnamon, cumin, garam masala, chilli,
ginger, garlic, almonds, yoghurt and coconut into a non metal-
lic bowl. Add chicken and stir well. Leave to marinate in the
fridge for 2-3 hours.
2. Place oil and onions in casserole. Place on glass turntable and
cook on HIGH MICROWAVE for 2 mins.
3. Stir chicken into onions. Place casserole on glass turntable.
Cover and cook on LOW MICROWAVE for 20-25 mins. Stir
halfway.
4. Stir in cream and coriander and heat on MEDIUM
MICROWAVE for 3 mins or until hot.
5. Remove cardamom pods and cinnamon before serving with
boiled rice and lemon.
Dish: Shallow dish
Oven Accessory: glass turntable
1. Mix together coconut milk, 30 ml (2tbsp) lemon juice and 15ml
(1tbsp) soy sauce, garlic, turmeric, five spice, coriander and
cumin. Pour over the chicken and leave to marinate in the
fridge for 2-3 hours or overnight.
2. For the serving sauce: Mix the peanut butter and creamed
coconut with 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of
the soy sauce, and 300 ml (½pt) water. Place on glass
turntable and cook on HIGH MICROWAVE for 5 mins. or until
the sauce boils and thickens, stirring frequently. Turn into a
serving bowl.
3. Place the chicken dish on the glass turntable and cook on
LOW MICROWAVE for 12-15mins.
4. Serve with sauce for dipping
90
Serves 4
Serves 4-6