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Chicken Korma

Recipe Supplied by: Sharp Manufacturing Co. UK Ltd
Serves: 4 People
900g (2lb) chicken, cut into small chunks
175g (6oz) natural yoghurt
2 cloves garlic, crushed
25g (1oz) creamed coconut
10ml (2tsp) tumeric
25g (1oz) butter
1 large onion, sliced
5cm (2") piece of fresh ginger, finely chopped
2.5ml (1/2tsp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cinnamon
5 whole cloves
10ml (2tsp) cornflour
150ml (1/4 pint) single cream
Sprinkle with roasted cashew nuts to serve
  1. Place the chicken in a bowl, stir in the yoghurt, garlic and tumeric. Cover and leave to marinate for at least 1 hour in the refrigerator.

  2. Place the butter in a large bowl and heat on 100% (HIGH) for 30 seconds, until melted. Add the onion and cook on 100% (HIGH) for 2 minutes. Stir in the ginger, chilli powder and coriander. Cook on 100% (HIGH) for 1 minute.

  3. Add chicken and marinade, mix well. Stir in the cloves and cinnamon, cover and cook on 100% (HIGH) for 10 minutes, stir halfway through cooking.

  4. Rearrange the chicken pieces and cook on 50% (MEDIUM) for 8 minutes.

  5. Combine the cornflour with the cream, stir into the chicken and cook on 100% (HIGH) for 6 minutes.

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