15
Method:
1 Spoon the yoghurt, curry paste and coriander into a large, non
metallic bowl and mix. Add the chicken and stir to coat. Season
with a little salt and pepper, then cover and refrigerate for at least
30 minutes.
2 Position the Rice Tray in one Container. Add the rice and cold water.
Stir in the stock powder. Place strips of peeled lemon zest on top
and sprinkle in cardamom pods.
3 Place the chicken and marinade into the other Compartment and
make sure the mixture is evenly spread out.
4 Set the time for the rice using the rice pre-set (40 mins). Set time for
the chicken using the meat pre-set (30 mins).
5 Press the Steam Button.
6 Serve garnished with lime wedges and sprigs of coriander.
Note: The spices used in this recipe may stain the plastic parts of
your Intellisteam Compact. To Prevent this, cook the chicken
wrapped in aluminium foil and increase the cooking time by 10 min-
utes. Always ensure meat is fully cooked before serving.
Ingredients:
• 4 tbsp low fat natural yogurt
• 2 tbsp chicken tikka masala
curry paste
• 2 tbsp chopped fresh coriander
• 4 skinless, boneless chicken
breasts, chopped into chunks
• Salt and freshly ground black
pepper
Rice:
• 300g basmati rice
• 450ml cold water
• 2 tsp vegetable stock powder
• 2 strips pared lemon zest
• 6 green cardamom pods, lightly
crushed
To garnish:
• Lime wedges and coriander
sprigs
Chicken tikka masala with zesty cardamom rice
Method:
1 Put the chicken breasts into a non-metallic bowl and add the
orange zest, orange juice, maple syrup and chilli flakes. Season
with a little salt and plenty of black pepper. Cover and refrigerate for
at least 30 minutes.
2 Place the chicken breasts in one Compartment.
3 Put the rice and vegetable stock powder into the Rice Tray. Put the
Rice Tray in the other Compartment and add 250ml of cold water to
the rice, stirring to mix.
4 Set time for the chicken to the preset meat time (30 minutes).
Set time for rice to the preset rice time (40 minutes).
5 Press the Steam Button.
Ingredients:
• 4 skinless, boneless chicken
breasts
• Finely grated zest and juice of 1
small orange
• 2 tbsp maple syrup
• ¼ tsp dried chilli flakes
• Salt and freshly ground black
pepper
Rice:
• 250g white wild rice
• 1 tsp vegetable stock powder
• 250ml water
Maple-glazed chicken with rice
