I bought a plastic casserole dish from Lakeland Plastics (ususal
disclaimer) and used it to make a pukka chicken korma, that is, as
near to traditional methods as I could, given the facilities. For
three chicken thighs (co-op) I added three tbsp live yoghurt, a tsp of
butter, garlic, ginger and spices to the macerator, then spooned it
onto the chicken in the dish. I cooked it on full power for 4 minutes,
then half power for 12 minutes, turning the chicken once. The lid
fitted well enough to trap any moisture liberated by the yoghurt and/
or chicken, so that all I had to do to serve was amalgamate the oil
and water-based liquid to form the gravy, and spoon over the chicken
thighs. The result was so good I thought I would tell you all about
it.
You might be able to see the result here :> [URL=http://imageshack.us]
[IMG]http://img521.imageshack.us/img521/3314/tnp1012547kormass5.jpg[/
IMG][/URL]
Hope that works
cheers
Wazza
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