Curry Chicken

Curry Chicken simmered in an aromatic, slightly sweet curry sauce thickened with coconut milk

Ingredients

• 2 Tablespoons of Oil
• ½ Piece of Onion, Diced
• An Ounce of Curry Powder
• 1½ Ibs of Chicken, Chopped into Pieces
• 3 Cups of Water
• 1 Piece of Big Tomato, cut into wedges, optional.
• 2 small Potatoes, peeled and cut into wedges.
• 4 pcs Hard-boiled eggs, optional
• ½ cup Coconut milk (or ¾ cup milk)
• Salt to taste

Cuckoo Featured Product

HN10

Steps

1. Set the HN10 multicooker to [MULTICOOK] function and set time for 30 minutes also temperature 130c with the lid still open and press [COOK].
2. Pour the oil then sauté onion until transparent and cook curry powder. Next, add the chicken.
3. Add water to the pot press [CANCEL] to cancel the cooking. Close and lock the lid by turning the handle to a lock position and wait until finish.
4. Once the chicken is cooked, open the lid by turning the handle to an unlock position. Add potatoes and Close the lid again by turning the handle to a lock position and press cook to cook the potatoes.
5. Open the lid by turn the handle to an unlock position and finally add the coconut milk and tomatoes, salt to taste, cook for another 5 minutes by closing the lid turn the handle to a lock position and press [COOK].
6. Serve with boiled egg as a garnish. This dish is also recommended to be served with rice.