Indian
Indian - Chicken Curries
Ninja Speedi - Indian Restaurant Style Pasanda From Scratch
Chef's Menu Description
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 1 tablespoon Almond Flakes
- • 3 tablespoons Vegetable Oil
- • 1" Cassia Bark (Cinnamon Stick)
- • 3 Cardamom Pods
- • 1/2 medium Brown/White Onion
- • 1 teaspoon Garlic Paste
- • 1 teaspoon Tomato Paste
- • 3/4 teaspoon Cumin Powder
- • 1/2 teaspoon Coriander Powder
- • 1/4 teaspoon Ground Pepper
- • 1/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Salt
- • 3 tablespoons Coconut Milk Powder
- • 2 tablespoons Ground Almonds
- • 1 tablespoon Sugar
- • thinly sliced Chicken Breast
- • 250 millilitres Water (boiling)
- • 80ml Single Cream
- • 1 teaspoon Butter (Salted)
- • 1 tablespoon Raisins or Saltanas
- • 1/8 cup Fresh/Chopped Coriander
Preparation Steps
1
Phase 1
flip the smartswitch to air fry/hob
2
Phase 2
add the oil, cassia bark, cardamom and finely sliced onions and sauté for 7 minutes stirring occasionally to soften
3
Phase 3
add the tomato paste and garlic, stir and sauté for 2 minutes
4
Phase 4
add the cumin, coriander, pepper, turmeric, salt, coconut powder, ground almonds, sugar and around a quarter of the boiling water, stir and sauté for 5 minutes
5
Phase 5
select start/stop to finish cooking
6
Phase 6
close the lid and flip the smartswitch to rapid cooker
7
Phase 7
when the time is up remove the chicken and lift the tray using silicone-tipped tongs
8
Phase 8
flip the SmartSwitch back to AIR FRY/HOB