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– 44 –

Spicy Chicken Curry 

Serves: 4 
Ingredients:
300 g

fresh asparagus, chopped

2 tablespoon  

olive oil

1 

1

⁄

2

cups 

arborio rice

1 

clove garlic, crushed

4 cups

boiling chicken stock

2 cups

coarsely chopped cooked chicken

1

⁄

4 

cup

grated fresh parmesan cheese

1

⁄

4 

cup

cream
ground black pepper

extra 

coarsely grated parmesan cheese

Method: 
Place asparagus into 2-litre dish and cook on P10 for
1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on P10 for
1 minute. Add 2 cups of boiling chicken stock, cook
on P10 for 5 minutes. Stir twice during cooking. Add
remaining chicken stock and cook on P10 for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered on
P10 for 2 minutes. Stand for 5 minutes. Serve
topped with extra parmesan and black pepper.

HINT:
• A No. 15 (1.5 kg) chicken will make 4 cups of

diced cooked chicken.

• 2 whole breasts will make 2 cups of diced

cooked chicken.

•1 chicken maryland will make 1 cup of diced

cooked chicken.

Serves: 4 to 6 

Ingredients: 
2 tablespoons 

oil

1

onion, finely chopped

1

clove garlic, crushed

1 teaspoon 

finely grated root ginger

2 teaspoons 

ground coriander

1

⁄

2

teaspoon 

ground turmeric

1 teaspoon 

ground cumin

1 teaspoon 

chilli powder

3 tablespoons 

vinegar

1 kg

chicken breast fillets, cut into strips

1 cup

chicken stock

1

⁄

4

cup

coconut cream

Method:
Place oil, onions, garlic and ginger in 3-litre dish and
cook on P10 for 2 to 3 minutes. Add spices and vinegar
to onion mixture and cook on P10 for 1 to 2 minutes. Add
chicken and stock to onion mixture and cook on P6 for
10 to 15 minutes , stirring 2 to 3 times. Before serving,
stir through coconut cream. Heat for 1 to 2 minutes on
P6. Serve with rice, pappadums and sambals.

Serves: 4 to 6 

Ingredients:
200 ml 

apricot nectar

40 g packet

French onion soup mix

1 kg

chicken drumsticks

Method:
Combine apricot nectar, soup and drumsticks in 2-
litre casserole dish. Cook on P7 for 20 to 25 minutes,
turning once during cooking. Serve chicken with rice
or pasta.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. 
Press Meat, then Start.

Serves: 3 to 4 

Ingredients: 
1 kg 

chicken drumsticks

1 teaspoon 

chopped garlic

1 teaspoon 

chopped ginger

1

⁄

4

cup 

soy sauce

1

⁄

4

cup

honey  

2 tablespoons

sesame seeds

Method: 
Place all ingredients in 2-litre bowl, stir until
combined. Marinate for at least 2 hours or overnight.
Remove chicken from marinade and place in shallow
dish with the meatiest ends to the outside. Cook on
P7 for 18 to 20 minutes, turning once during cooking.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. 
Press Meat, then Start.