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Chicken curry

Chicken curry Cook Expert

Preparation : 5 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
Rating :
 7 rates
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Programmes : accessories :

Serves 4 :
4 chicken breasts
1 onion, peeled and quartered
½ red chilli pepper, deseeded
½ chicken stock cube
500 coconut milk
2 garlic cloves, peeled
and germ removed
2 tbsp olive oil
8 g bunch Thai basil, washed,
leaves removed
1 stalk lemongrass
2 tsp curry powder
2 tsp ground coriander
1Peel and discard the tough outer leaves of the lemongrass stalk, keeping only 6cm from the bulb end. Thinly slice the stalk and set aside.
2Put the olive oil into the metal bowl. Add the onion, garlic (crushed), lemongrass and chilli pepper. Run the EXPERT programme (without heating) for 30 seconds/ speed 13. If necessary, push the mixture down. Add the coconut milk, coriander and curry powder and restart the EXPERT programme for 10 minutes/ speed 3/100°C.
3Finally, add the chicken and the Thai basil; continue cooking with the EXPERT programme for 10 minutes/speed 0/100°C , if necessary adjust the cooking time.
4Serve the chicken curry with basmati rice.
Modified 21/02/17
© Hachette Livre (Marabout) 2016

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ALL COMMENTS
Peter Viggers

The chicken wasn't cooked at the 20 minute mark so I gave it another 10 and that was good. We doubled the chilli for a nice hit. Really nice and simple recipe.

Louise

My first attemp at using the CE. Two questions. First, are you meant to use cooked Chicken for this recipe as I had to increase cooking time by about 20 minutes until chicken cooked.

TopCat

Nice and easy but a bit bland. Will try again but definitely need to cook off the onion, garlic, lemongrass and chilli paste first.....and increase chicken stock cube to one whole and add salt to taste.

Ann

Easy and delicious mild curry. This is the first recipe I've tried and I am very impressed.

Dawn

Delicious and easy a winner ?