Morphy Richards SupremePrecision Skillet Owner's Manual page 8

48898 rev2.qxp_Layout 1 17/02/2015 09:30 Page 8
Recipes
Chicken and Mango Curry
Ingredients:
• 2 tbsp vegetable oil
• 4 skinless, boneless chicken breasts,
cubed
• 1 onion, chopped
• 1-2 tbsp curry paste
• 400ml can coconut milk
• 400g can chopped tomatoes, drained of juice
• 1-2 tbsp mango chutney
• 1 ripe mango, peeled and cut into dice or
slices
• 1 tbsp chopped coriander leaves
Chicken in White Wine Sauce
Ingredients:
• 4 chicken breasts
• 50g butter
• 1 tbsp oil
• 1 onion, chopped
• 150g mushrooms, sliced
• 100ml white wine
• 200ml chicken stock
• 1 tsp mixed herbs
• 50g flour (to coat chicken)
• 1 egg yolk
• 100ml double cream
• Salt and freshly ground black pepper
8
Method:
1 Heat oil in the pan to 190ºC, fry the chicken and
onion until lightly browned.
2 Add the curry paste and cook for a further
minute stirring all the time. Reduce the heat to
90ºC and pour in the coconut milk and toma-
toes, stir well. Cover with the lid and cook for 15
minutes, stirring occasionally. Add the mango
chutney and mango, increase the temperature to
120ºC and continue cooking without the lid for a
further 5-10 minutes to thicken. Season to taste.
3 Stir in the coriander and serve with rice or naan
bread.
For a vegetarian option replace the chicken with
Tofu.
Method:
1 Heat the butter and oil in the pan to 190ºC.
Season the flour with salt and pepper, coat the
chicken with the flour and fry until golden on
both sides.
2 Add the mushrooms and onion and fry for 1
minute. Add the stock and wine, stir and place
the lid on. Reduce the temperature to 90ºC.
Cook for 15-20 minutes or until the chicken is
cooked, stirring occasionally.
3 Remove the chicken from the pan, mix the egg
yolk with the cream and add to the sauce. Stir
for a minute to cook through and serve.
4 Serve with rice or vegetables.