Bedienungsanleitung Tefal CY7788 Turbo Cuisine (Seite 19 von 35) (Englisch)

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Ingredients

• 1 egg, beaten • 80 g breadcrumbs • 600 g ground turkey

• 2 tbsp dried mixed herbs • 2 tbsp sunower oil • 150 g

onion, sliced • 300 ml chicken stock • pouring cream

Ingredients

• 1½ tbsp vegetable oil • 600 g chicken breast, cut into

small dices • 40 g cashews, soaked in hot water at least

30 min. • 240 ml chicken broth • 1½ tbsp tomato paste •

2 tsp chopped fresh ginger • 1½ tsp raw honey • 1½ tsp

garam masala • ½ tsp ground cumin • ½ tsp turmeric • ½

tsp cinnamon • Salt, pepper • 270 g coconut milk • ½ onion

diced • 2 garlic cloves, minced • 2 tbsp fresh coriander (for

garnish) • 40 g almonds, chopped or sliced

1. Prepare the ingredients.

2. Combine the egg, breadcrumbs, ground meat and

herbs. Form into balls (approx 4 per person).

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

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

4. Heat the sunower oil and brown the meatballs

(in batches if necessary).

5. Add onion, and sr well to combine.

6. Close and lock the lid, select the program ‘Stew’. Press

the mer dial and turn the control knob to reach

4 minutes. Press ‘Start’.

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

to fully release the pressure before opening the lid.

8. Gently sr in the pouring cream, and serve!

1. Prepare the ingredients.

2. Season the chicken breast with salt and pepper to taste.

Let marinate while you prepare the korma sauce.

3. Add the drained cashews, chicken broth, tomato

paste, ginger, honey, garam masala, cumin, turmeric,

cinnamon, red pepper and salt to a blender.

4. Blend unl smooth to create a creamy paste (add more

broth if your sauce is too thick). Set aside.

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

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

6. Heat the oil and lightly brown the chicken.

7. Pour the sauce on top of the chicken. Add the onion

and garlic.

8. Close the lid without locking it and select the program

‘Sous Vide’. Press the mer dial and turn the control

knob to reach 4 hours. Press the temperature dial and

turn the control knob to reach 80°C. Press ‘Start’.

9. When the me is up, open the lid carefully and sr in

the coconut cream.

10. Top with cilantro and almonds.

11. Garnish with dried raisins, if desired.

12. Serve with basma rice and enjoy!

TURKEY MEATBALLSTURKEY MEATBALLS

SLOW-COOKED CHICKEN KORMASLOW-COOKED CHICKEN KORMA

4 9 min.

4 4h 5 min.

Ingredients

• 4 chicken thighs • 100 g onion, thinly sliced • 2½ tbsp

vegetable oil • 200 g tomato purée • 4 tbsp peanut buer •

200 ml water • 50 g red chilli , seeds removed • Salt, pepper

Ingredients

• 2 tbsps vegetable oil • 1 onion, peeled and nely chopped

• 4 cm piece of ginger, peeled and chopped • 4 chicken

thighs, cut in half • 1 tbsps honey • 300 ml chicken broth • 1

mango, peeled and diced • Juice of one lime • 2 small dried

chilli pepper • 5 sprigs of chives, nely chopped

1. Prepare the ingredients.

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

turn the control knob to reach 10 minutes. Press ‘Start’.

3. Heat the oil and brown the pieces of chicken all over for

5 minutes. Set aside.

4. Add the onion to the cooking bowl. Lightly brown in the

Sr Fry program for 5 minutes.

5. When the me is up, add the tomato puree, peanut

buer, chilli, salt, pepper and water. Return the chicken

to the bowl.

6. Close and fully lock the lid. Select the program ‘Stew’,

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

15 minutes. Press ‘Start’.

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

to fully release the pressure before opening the lid.

8. Discard the chilli pepper. Serve with rice and enjoy!

1. Prepare the ingredients.

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

turn the control knob to reach 6 minutes. Press ‘Start’.

3. Heat the oil and brown the onions and ginger for 3

minutes.

4. Add the chicken and brown for 3 minutes more.

5. When the me is up, add the honey and stock. Sr.

6. 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’.

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

to fully release the pressure before opening the lid.

8. Remove the chicken. Add the mango, lemon and chilli

peppers.

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

and turn the control knob to reach 5 minutes.

Press ‘Start’.

10. When the me is up, serve garnished with chopped

chives.

SPICY PEANUT CHICKENSPICY PEANUT CHICKEN

MANGO CHICKENMANGO CHICKEN

4 25 min.

4 26 min.

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