Today I have tried a more complexed microwave fried rice and it taste so nice. Please give it a try. You will love it.
Serving: 2
Ingredients:
Two bowl of rice - leftovers from yesterday
4 eggs
A piece of cooked chicken (steam, fried or grill) cut it into small pieces
3 tbs of korma mixed spices
A pinch of salt for taste
1 1/2 tbs of oyster sauce
Method:
Put the eggs, chicken, korma spices, salt and oyster sauce in the clay pot.
Mix all the ingredients well and then put the rice into the pot.
Mix it well and pop it in the microwave for 4 minutes.
Take it out and use a spoon to mash the mixture.
Pop it back into the oven for another 2 minutes.
Take it out and serve.
Showing posts with label korma. Show all posts
Showing posts with label korma. Show all posts
Chicken Korma
I have always loved Indian food. But it is messy to cook the traditional way. I have found this Chicken Korma recipe that sounds yummy.... I am going to give it a try tonight for dinner. If you love Indian food, do give it a try today!
Serves: 4
Prep time: 20 minutes
Cooking time: 21 minutes
Ingredients:
1.5kg chicken, cut into 8 pieces and skinned
150g carton natural yogurt
2 cloves garlic, crushed
2 teaspoons turmeric
40g butter
1 large onion, sliced
5cm piece fresh root ginger, peeled and cut into thin strips
½ teaspoon chilli powder
1 teaspoon coriander seeds, crushed
5 whole cloves
1 teaspoon salt
5cm piece cinnamon stick
2 teaspoons cornflour
142ml carton single cream
25g unsalted cashew nuts, browned under the gril
Method:
1. Place the chicken pieces in a dish. Mix together the yogurt, garlic and turmeric, and pour over the chicken. Cover and leave to marinate overnight in the refrigerator.
2. Place the butter in a large casserole and microwave on HIGH for 1 minute. Add the onion and cook for 3 minutes.
3. Stir the ginger, chilli powder and coriander into the onion, and microwave on HIGH for 1 minute.
4. Add the chicken with its marinade, the cloves, salt and cinnamon stick, cover and microwave on HIGH for 7 minutes.
5. Stir and re-arrange the chicken pieces, then microwave on MEDIUM for 6 minutes.
6. Blend the cornflour with the cream, stir into the chicken, and microwave on HIGH for 3 minutes. Leave to stand for 5 minutes. Sprinkle with the nuts to serve.
Recipe by: Sainsbury's
Serves: 4
Prep time: 20 minutes
Cooking time: 21 minutes
Ingredients:
1.5kg chicken, cut into 8 pieces and skinned
150g carton natural yogurt
2 cloves garlic, crushed
2 teaspoons turmeric
40g butter
1 large onion, sliced
5cm piece fresh root ginger, peeled and cut into thin strips
½ teaspoon chilli powder
1 teaspoon coriander seeds, crushed
5 whole cloves
1 teaspoon salt
5cm piece cinnamon stick
2 teaspoons cornflour
142ml carton single cream
25g unsalted cashew nuts, browned under the gril
Method:
1. Place the chicken pieces in a dish. Mix together the yogurt, garlic and turmeric, and pour over the chicken. Cover and leave to marinate overnight in the refrigerator.
2. Place the butter in a large casserole and microwave on HIGH for 1 minute. Add the onion and cook for 3 minutes.
3. Stir the ginger, chilli powder and coriander into the onion, and microwave on HIGH for 1 minute.
4. Add the chicken with its marinade, the cloves, salt and cinnamon stick, cover and microwave on HIGH for 7 minutes.
5. Stir and re-arrange the chicken pieces, then microwave on MEDIUM for 6 minutes.
6. Blend the cornflour with the cream, stir into the chicken, and microwave on HIGH for 3 minutes. Leave to stand for 5 minutes. Sprinkle with the nuts to serve.
Recipe by: Sainsbury's
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