36
Butter Chicken
Serves 6-8
2 tbsp olive oil
1 tbsp ginger, minced
2 cloves garlic, chopped
3 small onions, sliced thinly
¼
tsp cayenne pepper, ground
2 tsp paprika, ground
1 tsp ground coriander
2 tsp turmeric, ground
2 tsp cumin, ground
2 tsp garam masala
1 cinnamon stick
¼
cup tomato paste
1.5kg chicken thigh fillets, cut into quarters
½
cup chicken stock
125ml pure cream to serve
Fresh coriander to serve
Cooked rice, to serve
1.
Turn the selection control dial to Sauté to
commence cooking.
2.
Add the oil to heat. Add the ginger, garlic
and onions and sauté for around 6 minutes
or until golden brown. Add all the spices
and stir for 2 minutes until fragrant. Once
sautéing is complete, turn the dial back to
OFF.
3.
Add the tomato paste and chicken thighs
and stir through until everything is evenly
coated. Pour the stock over the mixture.
4.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5.
Turn the selection control dial to ‘Diced
Meat, Curries’ or 20 minutes to commence
pressure cooking. Allow to cook until the
timer has counted down. down to OFF.
6.
Turn the pressure release valve to the
venting position and remove lid once
depressurised.
7.
Stir through the cream and stand for 5
minutes. Top with coriander and serve over
fluffy rice.
Satay Beef
Serves 6
1tbsp peanut oil
1 brown onion thinly sliced
1 clove garlic, peeled, minced
½
tsp lemon rind
½
large red chilli, thinly sliced
2 tsp sweet chilli sauce
2 tsp curry powder
½
cup coconut cream
1
½
tbsp kecap manis
½
cup crunchy peanut butter
1kg beef blade or rump steak, diced
Fresh coriander, to serve
Cooked rice, to serve
1.
Turn the selection control dial to Sauté to
commence cooking.
2.
Add oil and let heat. Add the onion and
garlic and sauté until golden brown
(around 5 minutes). Add the lemon, red
chilli, sweet chilli sauce and curry powder
and allow to sauté for another 2 minutes.
Once sautéing is complete, turn the dial
back to OFF.
3.
Add in the coconut cream, kecap manis,
peanut butter and meat and stir until well
combined.
4.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5.
Turn the selection control dial to ‘Soups,
Stews’ or 24 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.
6.
Turn the pressure release valve to the
venting position and remove lid once
depressurised.
7.
Top with coriander and serve over fluffy
rice.
NOTE:
This recipe is also great using
chicken thigh fillets. select ‘Diced
Meats, Curries’ on the selection control
dial, or 20 minutes.
TIP:
Kecap Manis is a sweet soy
sauce and can be found in major
supermarkets usually in the sauces
section where soy and Worcestershire
sauces are sold.
Содержание KPR620
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