Chicken Tikka Masala; Chilli Con Carne - Cuisinart SSB1U Recipe Manual

chicken tikka masala

A classic, mildly spiced and wonderfully smooth textured curry
sauce which is great with chicken or seafood. Making it in the
Soup Maker is so easy.
Serves 4
Preparation time 10 minutes
Cooking time 5 minutes for the sauce plus 20-25 minutes for the finished dish
• 4 chicken breasts, skinned
• 1tbsp vegetable oil
• 1 serving tikka masala sauce (page 56)
• 5 tbsp cream or yoghurt
• 1 handful coriander
• 50g crushed cashew nuts
• Sea salt and freshly ground black pepper
1. Prepare the tikka masala sauce as per the instructions on page 56.
2. Roughly chop the chicken breasts and heat in a pan with a little vegetable
oil for 2-3 minutes until starting to brown.
3. Add the tikka masala sauce from the Soup Maker and Simmer for 20
minutes until the chicken is thoroughly cooked.
4. Stir in the cream or yogurt and a handful of fresh chopped coriander and
warm through gently for 1-2 minutes.
5. Check the seasoning and serve the curry topped with the cashew nuts
together with some pilau rice and naan bread.
tip: When cooking with natural yogurt, use goat's milk yogurt as unlike cow's
milk based yogurt it won't separate.
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chilli con carne

This family favourite is a versatile dish which gathers more
flavour overnight.
Serves 4
Preparation time 10 minutes
Cooking time 5 minutes plus 30-40 minutes for the finished dish
• 1 tbsp vegetable oil • 400g can whole tomatoes
• 3 cloves garlic, crushed • 2 tsp cocoa powder
• 1 onion, peeled and diced • 1 bay leaf
• 1 red chilli, cored, seeded and • 150ml beef stock
chopped • 300g can kidney beans, drained
• 1 tsp cumin seeds • 500g steak mince
• 1 tsp smoked paprika • Sea salt and freshly ground black
• 2 tbsp tomato purée pepper
• 1 tsp dried oregano
1. Set the timer to 5 minutes and turn the Soup Maker to Simmer. Heat the oil
in the base then add the garlic, onion and chilli and sauté for 1-2 minutes
until the onion is starting to soften.
2. Add the cumin seeds and paprika and sauté for 30 seconds then the
tomato purée for another 30 seconds (this makes the flavour more mellow
and rounded). Stir using the Stir button.
3. Add the oregano and tomatoes together with the cocoa powder and then
cook for a further 1-2 minutes.
4. Turn off the heat and Blend on level 1 until smooth. Add the bay leaf, beef
stock and seasoning, Blend again briefly to combine.
5. Dry fry the mince in a saucepan over medium heat until starting to brown
and break down. Add the chilli sauce from the Soup Maker and bring
to the boil, reduce the heat and Simmer for 30-40 minutes, adding the
kidney beans about 15 minutes before the end of the cooking time
serving suggestion:
Top with a spoonful of crème fraîche, some grated cheddar cheese and corn
tortillas or rice.
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