Bedienungsanleitung Bon Appetit BA-3800G (Seite 6 von 9) (Englisch)

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INDIAN CHICKEN

CURRY

 



cup plain yogurt

garlic cloves, crushed

Tbsp. fresh lemon juice

Tbsp. grated peeled ginger

Tbsp. garam masala

Tbsp. kosher salt

Tbsp. turmeric

tsp. ground cumin

tsp. ground coriander

tsp. cayenne pepper

tsp. ground cardamom

½-lb. chicken breasts, cut into

1½" cubes



Tbsp. (¾ stick) unsalted butter,

divided

large onion, inely chopped

garlic cloves, crushed

tsp. grated peeled ginger

Tbsp. garam masala

tsp. cayenne pepper

28-oz. can crushed tomatoes

cup heavy cream

cups cooked rice

 : Garam masala is an

Indian spice mixture that can be found in

the spice section of many supermarkets

and at Indian markets.

 Combine the irst 11 ingredients

in a large bowl; add chicken and let stand

at room temperature for 30 minutes.

 Press Warm; set timer for

30 minutes (add or subtract time as

needed) and press Start to heat the

pressure cooker. Melt 3 Tbsp. butter

in the pot. Working in batches, add

marinated chicken and sear until lightly

golden. Transfer chicken to a plate. Add

remaining 3 Tbsp. butter and onion to

pot. Cook, stirring often, until onion is

golden brown, about 8 minutes. Add

garlic and ginger and cook, stirring

often, for about 2 minutes. Add garam

masala and cayenne and cook, stirring

often, until fragrant, about 1 minute.

Add tomatoes and cream and cook for

2 minutes. Add reserved chicken and lock

the lid in place, making sure vent

is sealed. Press Warm; set timer for

18 minutes and press Start again to cook.

Let pressure release naturally. Remove lid

and press Start again to cook until sauce

reaches desired thickness. Press Cancel

to stop cooking. Serve with rice.

1½

CHICKEN NOODLE

SOUP

– 

Tbsp. kosher salt

whole black peppercorns

medium carrots, peeled, halved

crosswise

celery stalks, cut into 3 pieces

onions, cut into eighths

bay leaves

sprigs thyme

sprigs lat-leaf parsley

1" piece peeled fresh ginger,

smashed

4-lb. chicken

cups low-salt chicken broth

cup egg noodles

Tbsp. inely chopped lat-leaf

parsley

Combine salt, peppercorns, carrots,

celery, onions, bay leaves, thyme

sprigs, parsley sprigs, and ginger in

the pressure cooker pot. Place chicken

on top; add broth and 3 cups water.

(The liquid should not rise above the

⅔ marker.) Lock lid in place, making sure

vent is sealed. Press Warm; set timer for

24 minutes and press Start to cook.

Let pressure release naturally. Remove lid

and transfer chicken to a platter to cool.

Strain broth into a large bowl. Remove

carrots and let cool completely; discard

other solids from strainer. Slice carrots

into rounds. Remove skin from chicken

and shred meat from the bones. Discard

skin and bones.

Return broth to the pot. Press Warm; set

timer for 20 minutes (add or subtract

time as needed) and press Start. Bring

to a boil; add shredded chicken, carrot

rounds, and noodles and cook until

noodles are al dente, about 10 minutes,

depending on thickness of noodles. Press

Cancel to stop cooking. Ladle soup into

bowls and garnish with chopped parsley.

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