Meat
Curry chicken with coconut milk
Chicken breast in a creamy curry and coconut sauce.
Gluten-free
Ingredients
- 600 g of chicken breast in cubes
- 1 onion
- 2 garlic cloves
- 20 g of fresh ginger
- 400 ml of coconut milk
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric
- 30 g of olive oil
- 1 teaspoon of salt
- 1 small apple
- Fresh cilantro to garnish
Step-by-step
Using a different robot? Switch it here:
- Put the onion, garlic and ginger in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the curry and turmeric and saute 1 min/100°C/spoon speed.
- Peel and grate the apple, add it to the mixing bowl and mix 3 sec/speed 4.
- Pour in the coconut milk and the salt and mix 5 sec/speed 3.
- Fit the butterfly, add the chicken cubes and set 18 min/100°C/reverse/spoon speed.
- Check that the chicken is cooked and adjust the salt.
- Let it rest 5 minutes so the sauce thickens slightly.
- Serve with basmati rice and garnish with chopped fresh cilantro.
Tips
- The apple adds a sweet touch that balances the heat of the curry.
- For a spicier version, add a chopped chili with the saute.
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