Kenyan Chicken Curry
Make technology work for you! The days of watching over a pot on the stove are over. In this recipe, Chef Shellie Froidevaux utilises the Soup/Slow Cook mode in the Panasonic SR-CN188WST 10-Cup Automatic Rice Cooker / Multi Cooker to make this exotic Kenyan Chicken Curry. Packed with an aromatic blend of spices, this easy curry combines basic ingredients with modern cooking convenience to deliver a meal the whole family will love!
Ingredients
- 1 kgchicken thigh roughly chopped
- 1onion diced
- 2garlic cloves minced
- 1 tbsgrated fresh ginger
- 1 tbsground turmeric
- 1 tbsground cumin
- 1 tbsground coriander
- 0.5 tspchilli powder
- 0.5 tspsea salt
- 400 gtin diced tomatoes
- 400 gtin coconut milk
- 0.5lemon juice plus extra to serve
- Flat / roti bread to serve
- Coriander leaves to serve
Steps
1) Place all the ingredients in the inner pan, except for the chicken, roti bread and coriander leaves. Stir thoroughly to combine. Add the chicken and stir to coat all the chicken.
2) Place the inner pan into the rice cooker and close the lid. Select ' Soup/Slow Cook' setting and dial in 1 hour. Press Start.
3) When the curry is finished, take the rice cooker off 'Keep Warm' setting. Divide equally between 4 serving bowls. Top each bowl with a squeeze of lemon and coriander leaves. Serve with flat or roti bread.
4) *You can also enjoy this curry with rice. Once the curry has finished cooking, transfer to a saucepan for easy reheating on the stove. Clean the inner pan an cook the rice.
