DOCUMENT

24 Chicken curry Serves 2 | Preparation time: 55 minutes Ingredients 2 pineapple rings from a tin 2 chicken breast fillets (200 g each), ready to cook | sliced into strips 1 cm thick 3 spring onions | sliced into rings 1 clove of garlic | finely chopped 10 g root ginger | finely chopped 1 sharp apple | coarsely grated 1 tsp. curry paste, red 1½ tsp. salt 200 ml coconut milk (from a tin), unsweetened 100 ml chicken stock 1 tbsp. cornflour 30 ml pineapple juice (from a tin) Accessories: Glass bowl, capacity 1.8 l Glass tray Heat-resistant cling film Preparation Drain and finely chop the pineapple. Collect the juice. Place the chicken breast fillets, chopped pineapple, spring onion rings, garlic, root ginger and grated apple in a bowl and stir. Add the curry paste, salt, coconut milk and chicken stock and stir. Place on the glass tray in the oven, cover and cook using the settings indicated for cooking stage 1. Stir, cover and continue to cook using the settings indicated for cooking stage 2. Stir the cornflour into the pineapple juice, add to the chicken mixture and stir. Cover and continue to cook using the settings indicated for cooking stage 3 until the sauce thickens slightly. Settings Cooking stage 1 Oven functions: Microwave Power level: 850 W Duration: 6 minutes Shelf level: 1 Cooking stage 2 Power level: 450 W Duration: 5 minutes Cooking stage 3 Power level: 850 W Duration: 2 minutes Useful tip: Delicious served with flat noodles or rice.