Chicken Curry

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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.