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Chicken Curry

  • Difficulty

    super easy

  • Serves

    2

  • Preparation time

    25min

  • Total time

    50min

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Ingredients

  • chicken leg, boneless
    500g
  • cayenne pepper
    0.5teaspoon
  • curry powder
    2.5tablespoon
  • white wine
    30g
  • brown onion, cut in quarters
    300g
  • garlic clove
    30g
  • canola oil
    60g
  • tomato paste
    30g
  • stock paste (vegetable or chicken)
    1tablespoon
  • water
    100g
  • fresh cilantro, leave only, chopped
    4sprigs
  • plain yogurt (optional)
    15g

Preparation

  • step 1

    Cut 500g chicken leg in 2-3 cm pieces.

  • step 2

    Place chicken leg, cayenne pepper, 0.5 tbsp curry powder and white wine into a bowl and marinate for 15 mins.

  • step 3

    Place 30 g canola oil into mixing bowl.

  • step 4

    Press control knob and heat 2 min/120°C/speed 1.

  • step 5

    Add marinated chicken, without measuring cup and saute 5 min/120°C/speed 1. Transfer to a bowl and set aside.

  • step 6

    Place onion and garlic clove into mixing bowl.

  • step 7

    Press control knob and chop 10 sec/speed 6. Scrape down sides of the mixing bowl using the scraper.

  • step 8

    Add 30 g canola oil and 2 tbsp curry powder into mixing bowl.

  • step 9

    Press control knob and saute 5 min/100°C/speed 1.

  • step 10

    Add stock paste, water, tomato paste and sauteed chicken into mixing bowl.

  • step 11

    Place simmering basket to instead of measuring cup onto mixing bowl lid to avoid splash, press control knob and cook 10 min/120°C/speed 1.

  • step 12

    Transfer into a bowl and garnish with chopped cilantro leave and yogurt. Serve hot with boiled rice.

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