Steamed Chicken Curry

First class cooking is even better if it is made with the perfect sauce. Because food loses very little moisture when it is cooked by steam you won’t get as much fluid from it for making a sauce as you would with conventional methods of cooking. Here are a few tips to add the finishing touches to your cooking: Add a simple dip made with cream cheese to steamed vegetables, fish or meat. Or you could puree some of the vegetables with a little cream, stock or wine, season it and then use cornflour or flour to thicken the sauce.

Do you simply enjoy your food or are you always thinking about how healthy it is? Wouldn’t it be nice if the two were synonymous? They are with a steam oven! This is because the food isn’t cooked in water which causes the goodness to leach out. Vitamins and minerals which are essential for our well-being are retained with barely any losses. Vegetables cooked in a steam oven have been proven to contain up to twice as much vitamin C as vegetables cooked in a pan of water.

The flavours are so intense too from steam cooking that food barely needs seasoning. It can also be cooked without using oil or butter. The steam oven really does fulfill today’s high demands for tasty, healthy nutrition. Increase your sense of well-being with light, nutritious meals and enjoy the tasty results with a clear conscience!

Poultry, meat and sausages can also be cooked in steam oven. Setting the temperature between 90 and 100°C makes meat particularly tender with just the right texture. Even lean poultry which can dry out in conventional cooking is tender and succulent when cooked in steam.

Here the recipe is given for steam oven but you can also use a steamer.