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Chicken colombo

Chicken colombo Cook Expert

Preparation : 10 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
Rating :
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Serves 4-6 :
600 g chicken breasts
juice of 1 lime
2 cloves garlic, peeled, halved
and germ removed
1 tbsp vegetable oil
1 tbsp ground turmeric
1 tbsp masala
200 mangetout, rinsed and halved
2 onions, peeled and quartered
300 ml coconut milk
1 green or red chilli pepper,
halved and seeded
few small sprigs chervil
salt, pepper
300 g basmati or long-grain rice
310 ml water
2 pinches ground saffron
1 tsp salt
1Cut the chicken in 3cm pieces, drizzle with lime juice and salt lightly.
2Put the garlic and the onions in the metal bowl. Run the EXPERT programme (without heating) for 20 seconds/speed 13. If necessary, push the mixture down. Add the oil and spices and restart the EXPERT programme for 5 minutes/speed 2A / 100°C.
3Add the chicken, coconut milk, mangetout and chilli pepper, and season to taste. Run the EXPERT programme for 30 minutes/speed 0/100°C; if necessary, adjust the cooking time.
4Garnish the chicken colombo with sprigs of chervil and serve with saffron rice.
Riz safrané
1Fit the metal bowl with 500ml water. Place all the ingredients in a stainless-steel bowl that fits the steam basket.
2Run the STEAM programme for 25 minutes.
© photographs Sandra Mahut



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Great curry base to build and add-on! Made a few adjustments to the recipe - used chicken thigh, red capsicum and coconut oil and omitted the chilli to make it kid-friendly. Adjusted the speed at 1A for the last step as it helped mixed all the ingredients in better and cooked it for 45mins. Great suggestion by Joy to do the glad wrap step at the start. The Byron Bay Fiery Coconut Chilli Sauce is a great addition to spice the curry up.

Joy Kalkman

just a trick when chopping onions in CE . add onion to metal bowl cover bowl with glad wrap .just for this part .

Mrs Miggins

Delicious, coconut chicken with mild curry flavour. Good with red peppers instead of mange tout. Would be lovely with cashew nuts added at the same time as the raw chicken and veg. I agree with other reviewer, needs a longer cooking time, better cooked for 40 minutes not 30.


maybe need to update the recipe to make it clear that cap lid should be ON during the cooking time.

Donna Keogh

Very nice but keep in mind it takes twice as long to cook than instructed. I did it 10 minutes a time extra until the chicken cooked through.