Bedienungsanleitung Turbotronic TT-DPC9 (Seite 10 von 24) (Englisch)

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THAI GREEN CHICKEN CURRY

Cooking time: 20 minutes

Ingredients:

• 2 tbsp vegetable oil

• 3 medium cloves garlic, crushed

• 3 Thai green bird’s eye chillies, halved

• 1-inch piece fresh ginger, peeled and

sliced 1/8 inch thick

• ¼ tsp ground coriander

• 1/8 tsp ground cumin

• 2 tbsp Thai green curry paste

• 400g can coconut milk

• 400g butternut squash, cubed, skin removed

• 1 medium aubergine , cubed

• 1 kg chicken thighs, skins removed

• Salt

• 1 tbsp ﬁsh sauce

• 100g spinach, roughly chopped

• 1 bunch of chopped coriander leaves

• 1 bunch Thai basil, chopped

• Freshly ground black pepper

• Cooked rice, barley, or other grain, for serving

• Lime wedges, for serving

Instructions:

Serves

1. With lid off, press SAUTE FUNCTION,

heat oil until simmering and brown

off the chicken pieces. Press SAUTE

FUNCTION and adjust timer for 3

minutes. If further cooking is required,

press CANCEL and press the SAUTE

FUNCTION for another 3 minutes of

cooking time.

2. Add garlic, chillies, ginger, coriander,

and cumin and cook, stirring, until

aromatic (about 1 minute). Add curry

paste and cook, stirring, until paste has

darkened slightly, about 3 minutes.

3. Stir in coconut milk, bring to a simmer,

and cook for 1 minute. Season chicken

pieces with salt. Add half the squash

and aubergine and season with salt.

4. Add chicken and top with the remaining

squash and aubergine. Season with salt.

Press CANCEL.

5. Close the lid and set the pressure

release valve to closed. Press MEAT

FUNCTION and adjust the timer to

20 minutes.

6. Release pressure, remove lid, and

stir in ﬁsh sauce, spinach, half of the

coriander and basil. Season with salt

and pepper.

7. Ladle the curry into serving bowls

and scatter remaining coriander

and basil on top. Serve with optional

rice and lime wedges.

CHICKEN TIKKA MASALA

Cooking time: 15 minutes

Ingredients:

• 2 tbsp unsalted butter or 2 tbsp of olive oil

• 1 medium onion, ﬁnely diced

• 4 cloves garlic, crushed

• 1 tbsp grated fresh ginger

• 1 tbsp ground cumin

• 1½ tsp paprika

• 1½ tsp ground coriander or 1 bunch of

chopped coriander leaves

• 1 tsp ground turmeric

• ¼ tsp cayenne pepper

• ½ tsp ground black pepper

• 400g can chopped tomatoes

• 250 - 300g fresh spinach leaves, trimmed

• 4 tbsp lemon juice

• 800g chicken thighs, boned

• 100ml chicken stock using 1/2 stock cube

• 2 x 400g cans chickpeas, drained

• 125ml double cream

• Salt

Instructions:

1. With the lid off, press SAUTE FUNCTION heat the butter or oil and add the onions,

garlic and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. Press

SAUTE FUNCTION and adjust timer for 3 minutes. If further cooking is required, press

CANCEL and press the SAUTE FUNCTION for another 3 minutes of cooking time.

2. Add cumin, paprika, coriander, turmeric, cayenne pepper and black pepper and

cook, stirring frequently, for about 30 seconds. Add chopped tomatoes and spinach.

Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.

3. Add half of the coriander leaves or ground coriander, chicken stock, and chicken

pieces. Stir to combine. Press CANCEL.

4. Close the lid and set the pressure release valve to closed, press MEAT FUNCTION

and adjust time to 15 minutes.

5. Remove lid, and add double cream, drained chickpeas, 2 tbsp lemon juice, stirring

frequently, until sauce is thickened. Stir in remaining lemon juice and season to taste

with salt. Serve immediately, garnished with remaining coriander leaves (optional).

6. Serve with pilau rice and naan bread.

Serves

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