Bedienungsanleitung Tefal CY7788 Turbo Cuisine (Seite 18 von 35) (Englisch)

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Ingredients

• 2 tbsp peanut oil • 200 g onion, nely chopped • 600 g

chicken breast llets, diced • 4 tsp Thai green curry paste

• 300 ml coconut milk or coconut cream • 200 g trimmed

green beans, cut in half • Fresh coriander, chopped • Salt

and pepper

Ingredients

• 2 tsp vegetable oil • 600 g chicken llets • 30 g spring

onions, sliced •

500

potatoes, cubed • 200 g frozen

baby broad beans • 100 g onion, roughly diced • 400 ml

vegetable stock • 80 g spring greens, sliced

1. Prepare the ingredients.

2. Select the program ‘Sr Fry’, press the mer dial and

turn the control knob to reach 3 minutes. Press ‘Start’.

3. Heat the oil and brown the onion and chicken on all

sides.

4. When the me is up, add the remaining ingredients,

except the coriander, and sr well to combine.

5. Close and fully lock the lid and select the program

‘Stew’. Press the mer dial and turn the control knob

to reach 4 minutes. Press ‘Start’.

6. When the me is up, press the steam release buon

to fully release the pressure before opening the lid.

7. Season to taste, garnish with chopped fresh coriander.

Serve and enjoy!

1. Prepare the ingredients.

2. Select the program ‘Sr Fry’, press the mer dial and

turn the control knob to reach 3 minutes. Press ‘Start’.

3. Heat the oil and lightly brown the chicken.

4. Add the remaining ingredients (except for the spring

greens).

5. Close and fully lock the lid and select the program

‘Stew’. Press the mer dial and turn the control knob to

reach 15 minutes. Press ‘Start’.

6. When the me is up, press the steam release buon

to fully release the pressure before opening the lid.

7. Add the spring greens and close the lid without locking

it for 1 minute.

8. Serve and enjoy!

THAI GREEN CHICKEN CURRYTHAI GREEN CHICKEN CURRY

SPRING VEGETABLE CHICKEN STEWSPRING VEGETABLE CHICKEN STEW

4 7 min.

4 18 min.

Ingredients

• 4 chicken thighs • 4 spring onions • 150 ml chicken stock •

1 tbsp dijon mustard • 2 tbsp honey • 2 tbsp double cream

or crème fraîche • 150 g frozen peas • 1 tbsp vegetable oil •

Salt, pepper • Paprika • Thyme

Ingredients

• 2 tbsp sunower oil • 600 g chicken breasts, diced • 200 g

green capsicum, diced (2-3 cm) • 435 g canned pineapple

, drained • 200 g onion, diced (2-3 cm) • 350 g tomato

passata • 2 tbsp brown sugar • 2 tbsp soy sauce • 2 tbsp

malt vinegar

1. Season the chicken thighs with salt, pepper, paprika and

oregano. Chill for an hour.

2. Select the ‘Sr Fry’ program. Press the mer dial and

turn the control knob to reach 9 minutes. Press ‘Start’.

3. Add the vegetable oil and quickly brown the chicken

thighs all over during 5 minutes. Set aside.

4. Sll using the ‘Sr Fry’ program, add the diced spring

onion to the hot cooking bowl and let brown for about

3-4 minutes.

5. When the me is up, add the mustard and honey, sr.

Add the chicken stock, and place the chicken thighs

back in the bowl. Close and fully lock the lid. Select the

program ‘Stew’. Press the mer dial and turn the control

knob to reach 20 minutes. Press ‘Start’.

6. When the me is up, press the steam release buon to

fully release the pressure before opening the lid.

7. Remove the cooked chicken thighs and set aside.

Add the double cream and the frozen peas to the

cooking bowl. Select the program ‘Sr Fry’.

Press the mer dial and turn the control knob to reach

15 minutes. Press ‘Start’. Let cook with the lid open.

Enjoy this sweet and savory dish with friends and family.

8. Pour cream sauce over the chicken and serve.

1. Prepare the ingredients.

2. Select the ‘Sr Fry’ program, press the mer dial and

turn the control knob to reach 5 minutes. Press ‘Start’.

3. Heat the vegetable oil and quickly brown the chicken all

over (in batches if necessary).

4. Add the remaining ingredients. Sr well to combine.

5. Close and fully lock the lid, select the program ‘Stew’.

Press the mer dial and turn the control knob to reach

7 minutes. Press ‘Start’.

6. When the me is up, press the steam release buon to

fully release the pressure before opening the lid.

7. Serve hot with the side dish of your choice. If you would

like to thicken the sauce, aer pressure cooking, select

‘sr fry’ and turn the control knob to reach 5 minutes.

HONEY MUSTARD CHICKEN THIGHSHONEY MUSTARD CHICKEN THIGHS

SWEET AND SOUR CHICKEN SWEET AND SOUR CHICKEN

4 44 min.

4 12 min.

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