Indian
Indian - Chicken Curries
Ninja Speedi - Indian Restaurant Style Bhuna From Scratch
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 1 medium size - sliced Brown/White Onion
- • 1/2 sliced Green Pepper
- • 1 large grated Garlic Paste
- • 2 cm grated Ginger Paste
- • 1 tablespoon Tomato Paste
- • 2 teaspoons Mild Madras Powder
- • 3/4 teaspoon Coriander Powder
- • 1/2 teaspoon Salt
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 1 teaspoon Chilli Powder
- • 1/4 teaspoon Sugar
- • 250 millilitre Water (boiling)
- • 1 Chicken Breast
- • 1/2 cut into 4 wedges Sliced Tomato
- • 1/8 teaspoon Garam Masala Powder
- • for decoration Green Finger Chillies
- • for decoration Fresh/Chopped Coriander
Preparation Steps
1
Phase 1
flip the smartswitch to air fry/hob
2
Phase 2
to the pan add the ginger, garlic and tomato puree and sauté for 2 minutes stirring occasionally
3
Phase 3
add the mild madras powder, coriander powder, salt, cumin powder, turmeric powder, chilli powder, sugar and a little water. Stir through and sauté for a further 3 minutes
4
Phase 4
select start/stop to finish cooking
5
Phase 5
close the lid and flip the smartswitch to rapid cooker
6
Phase 6
when the time is up remove the chicken and lift the tray using silicone-tipped tongs
7
Phase 7
flip the SmartSwitch back to AIR FRY/HOB