Indian
Indian - Chicken Curries
Ninja Speedi - Indian Restaurant Style Madras From Scratch
Chef's Menu Description
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1/4 teaspoon Mustard Powder
- • 1 Bay Leaf
- • 1" Cassia Bark (Cinnamon Stick)
- • 1 Green Cardamom Pods
- • 1 medium very finely chopped Brown/White Onion
- • 2 large grated Garlic Cloves
- • 2 cm grated Ginger (Grated)
- • 2 tablespoons Tomato Paste
- • 2 chopped Green Finger Chillies
- • 2 teaspoons Chilli Powder
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 3/4 teaspoon Salt
- • 1/2 teaspoon Paprika Powder
- • 1/2 teaspoons Coriander Powder
- • 1/2 teaspoon Cumin Powder
- • 1/2 teaspoon Turmeric Powder
- • 1/2 teaspoon Black Pepper - Course Ground
- • 250ml Water (boiling)
- • 1 Chicken Breast
- • 1 teaspoon Lemon Juice
- • 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 tomato paste, garlic, ginger and chopped green finger chillies, stir and sauté for 3 minutes
3
Phase 3
add the chilli powder, fenugreek leaves, salt, paprika, coriander, cumin, turmeric, black pepper and a little water, 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