Indian
Indian - Chicken Curries
Ninja Speedi - Indian Restaurant Style Ceylon From Scratch
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 3" Cassia Bark (Cinnamon Stick)
- • 2 cracked Cardamom Pods
- • 10 fresh Curry Leaves
- • 2 sliced Green Finger Chillies
- • 1 small grated Brown/White Onion
- • 2 large grated Garlic Cloves
- • 2 cm grated Ginger (fresh)
- • 3 tablespoons Tomato Paste
- • 1 teaspoon Mild Madras Powder
- • 1 teaspoons Chilli Powder (Hot)
- • 1/2 teaspoon Coriander Powder
- • 1/2 teaspoon Cumin Powder
- • 1/2 teaspoon Turmeric Powder
- • 1/2 teaspoon Salt
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 300 millilitres Water (boiling)
- • 1 Chicken Breast
- • 2 tablespoons Coconut Milk Powder
- • 30g Coconut (Block)
- • 1 teaspoon Sugar
- • squeeze Lime
- • 1/4 teaspoon Garam Masala Powder
- • 1/8 cup Fresh/Chopped Coriander
Preparation Steps
1
Phase 1
flip the smartswitch to air fry/hob
2
Phase 2
add the garlic, ginger and tomato paste along with a little water, stir through and sauté for 3 minute
3
Phase 3
add the mild madras, chilli, coriander, cumin and turmeric powders along with the salt and fenugreek leaves, stir and sauté for 5 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