Manual Cuisinart SG21BE (page 18 of 83) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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process until ground, for about 30 to 40 seconds.

• Add the oregano, garlic powder, cumin and cayenne powder to the ground chillies.

• Use immediately or store in a sealed glass jar. Store in a dry, cool place.

CURRY POWDER

2 tablespoons whole coriander seeds

2 tablespoons black peppercorns

2 teaspoons whole cumin seeds

1 teaspoon cardamom seeds, hulled, casings discarded

¼ teaspoon mustard seeds

¼ teaspoon fennel seeds

2 to 3 small, dried red chillies

1 teaspoon turmeric

1 teaspoon ground ginger

¼ teaspoon whole cloves

• In a dry frying pan over low heat, place the coriander, peppercorns, cumin, cardamom, mustard,

fennel, and chillies.

• Roast slowly until the spices begin to pop, be careful not to burn. Place all in the grinding bowl.

Add the turmeric, ginger and cloves.

• Process spices together until completely ground, about 30 seconds.

• Use immediately or store in a sealed glass jar. Store in a dry, cool place.

CHICKEN CURRY

Serves 4-6

3 garlic cloves

1 to 2 inch piece of ginger, peeled and cut into

3 pieces

3 tablespoons vegetable oil or ghee*

2 teaspoons curry powder (previous recipe)

700g boneless chicken breast, cut into

½-inch strips (cut width-wise)

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 medium onion, nely chopped

1 jalapeño pepper, seeded and nely chopped

250ml chicken stock

125ml coconut milk

1 medium sweet potato, peeled and cut

into ½-inch pieces

120g frozen peas

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Cuisinart SG21BE Manual

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