Curried Chicken Pieces - North India >Main Course

Serves 4

Preperation Time 45 Minutes

Contents
Chicken

Ingredients
One kg chicken pieces
One tablespoon oil
One tablespoon butter
One onion, chopped
Two sticks celery, sliced
One cooking apple, chopped
One clove garlic, crushed
One tomato, skinned and sliced
One green capsicum, chopped
One tablespoon curry powder
One tablespoon flour
One-and-a-half cup chicken stock

Recipe
1) Preheat large browning dish on High in the microwave oven for five minutes.

2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking.

3) Remove chicken pieces and set aside. Wipe the browning dish.

4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes.

5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock.

6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.

Honey-spiced Chicken - North India >Main Course

Serves 4

Preperation Time 45 Minutes

Contents
Chicken

Ingredients60 g (2 oz) butter
1/2 cup honey
1 tablespoon french mustard
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon mild curry powder
1 kg chicken pieces

Recipe1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute.

2) Add honey, mustard, soy sauce, salt and curry powder. Stir well to combine.

3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauce over chicken. Cook on high for 20 minutes. Baste frequently and turn pieces over at least once during cooking time. Allow to stand 10 minutes before serving. Serve with pan juices poured over chicken.

MICROWAVE MUTTON CURRY RECIPE

Ingredients:
1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron 3tbsp.
Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste

Preparation:
Heat oil, add cinnamon, cardamom, cloves and bay leaf.
When brown put ginger, garlic, green chilli paste.
Saute for a few minutes and add yoghurt and mutton cubes.
Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.
When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
To serve garnish with quartered boiled egg and mint.
A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).