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RE
CIPES
13
QUICK CHICKEn CURRY
WITH PInEAPPLE
Serves 8
This is an easy curry to prepare for a cold
winter’s day.
10 - 12 chicken thighs
|
1 large onion, chopped
|
2 cloves
of garlic, crushed
|
1 green pepper, seeded and chopped
|
25 ml curry powder
|
15 ml garam masala or another 5 ml
curry powder
|
1 - 2 small red chillies, seeded and chopped
(optional)
|
30 ml cake flour
|
250 ml chicken stock
|
1 small pineapple, peeled and diced
|
50 ml Bulgarian
yoghurt, sour cream or coconut milk
|
salt and freshly
ground black pepper to taste
|
30 - 45 ml fresh, chopped
coriander
Heat
an AMC 8 litre Speedcooker® or Electrospeed®,
with a normal AMC 24 cm lid on, over a medium
temperature (probe on 6) until Visiotherm® reaches
first red area.
Fry
chicken, skin side first, until golden
brown. Turn and fry other side until golden brown.
Remove
chicken from unit and then sauté onion,
garlic and pepper until tender.
Add
spices, sauté for
another 5 minutes, and add flour. Stir well to make
sure that all the flour is absorbed. Stir in stock and
bring to the boil. Place chicken portions in sauce.
Seal
with Speedcooker® lid and heat until the yellow
ring on the indicator shows. Reduce temperature
slightly to maintain indicator at that level (probe on
4 – 5). Cook for 12 minutes.
Turn
heat off and allow
indicator to drop completely. Release any excess
steam before opening lid, by pressing down the red
safety valve.
Add
pineapple and simmer with normal
lid on over a low temperature, for 15 minutes. Stir in
Bulgarian yoghurt, sour cream or coconut milk, and
heat through.
Season
to taste and sprinkle with
coriander. Serve with basmati or white rice.
VARIATIOnS:
•
Add 10 ml fresh, grated ginger.
•
Omit pineapple for an ordinary chicken curry.