13
Chicken and Lentil Curry
Method:
1Remove the skin from the chicken thighs.
2Place oil into a large pan, and brown the chicken in
batches over medium heat. Remove and set aside.
3Add the onion, garlic and ginger to the pan. Cook
gently for two minutes, stirring with a wooden spoon.
4Add the spices and chopped chilli and cook over low
heat for a further 2 minutes.
5Add the tinned tomatoes, lentils, lemon juice, chicken
stock and a little salt and stir well. Transfer to the
Cooking Pot, add the chicken joints and then stir
gently.
6Cover with the Glass Lid and cook for 4 hours on High
setting, 5 hours on Medium or 9 hours on Low setting.
7When ready, stir gently, check the seasoning, sprinkle
with chopped coriander and serve with Naan bread
and/or boiled rice.
Ingredients:
3.5L 6.5L
•1 tbsp 1½ tbsp Sunflower oil
•750g 1.5kg Chicken thighs on the bone
•150g 300g Onion, finely chopped
•2 4 Garlic cloves, crushed
•10g 20g Fresh ginger, peeled and
finely grated
•1½ tbsp 3 tbsp Ground cumin
•1½ tbsp 3 tbsp Ground coriander
•¾ tsp 1½ tsp Turmeric
•10g 20g Red chilli with seeds,
finely chopped
•½ x 400g 1 x 400g Chopped tomatoes
can can
•100g 150g Red lentils
•1½ tbsp 3 tbsp Lemon juice
•300ml 600ml Hot chicken stock
•To taste To taste Salt
•2 tbsp 4 tbsp Garnish: Fresh coriander
leaves, chopped
Gammon Ham
Method:
1Remove the outer packaging from the joint leaving any
collar in place. Rinse the joint with cold running water
and then place into the Cooking Pot. Place the
Cooking Pot into the Base Unit.
2Pour boiling water from the kettle into the Cooking Pot
to just cover the joint and then cover with the Glass
Lid.
3Cook for 4 hours on the High setting, 6-7 hours on
Medium or 9-10 hours on Low setting.
4Carving the joint will be easier if it is allowed to rest
before serving.
Note:
When buying a joint of meat, ensure it will fit into the
Cooking Pot. The joint must not protrude above the rim
of the Pot. The shape of the joint is just as important as
the weight.
Ingredients:
3.5L 6.5L
•1.3kg max 1.8kg max Gammon joint
