Print Recipe
Video
Servings: 4
Ingredients
- 1 tbsp Vegetable oil
- 1 kg Chicken thigh cut into bite sized pieces
- 1 Brown onion diced
- 1 Garlic clove minced
- 3 cm Piece ginger minced
- 1 tbsp Vegetable oil
- 3 tsp Garam masala
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Ground cardamom
- 1 tsp Paprika
- ½ tsp Ground cinnamon
- 400 ml Tin coconut cream
- 170 g Tomato paste
- 1 tsp Salt
- 1 tbsp Sugar
To Serve:
- Naan bread
- Coriander leaves
- Natural yoghurt or cream to drizzle
Instructions
- Open the lid of the rice cooker, place the vegetable oil in the pan and select the ‘Congee/Soup’ function, and press start. Heat oil for 2 minutes before adding in the onion, garlic and ginger. Fry for 4 minutes, stirring occasionally using the Rice Scoop.
- Add the spices and stir using the Rice Scoop until thoroughly combined. The machine will go into ‘Keep Warm’ mode. Add the chicken pieces and stir throughly to coat the chicken.
- Add the coconut cream, tomato paste and 150ml of water into the pan and stir to combine. Press the ‘Off/Cancel’ button and close the lid. Select the ‘Congee/Soup’ function, then the ‘Hr’ button till you get the time 1:00 (1 hour). Press Start.
- When the curry is ready, lift the lid and stir in the salt and sugar. Serve with naan, coriander leaves and a drizzle of yoghurt or cream.
