Ingredients
- For the spice paste:1 bunch of coriander leaves150g or 1 medium brown onion5 fresh long green chillies3 cloves of garlic2 tbsp coriander seeds1 tsp. cumin seeds1 tsp black peppercorns2 cardamom pods For the chicken curry:1 ½ tsp salt and 1-2 pinches, adjust to taste200 g basmati rice600 g chicken fillet, skinless, cut into pieces (2 cm)800 g water30 g vegetable oil300 g or 2 medium brown onions1 cinnamon stick400 g coconut milk200 g green beans, halved
Instructions
For the spice paste:
Put the ingredients in the bowl, insert the lid and measuring cup and blend for 20 seconds on speed 8 and set aside.
For the chicken curry:
- Put the water and 1 tsp salt in the bowl. Insert the cooking basket and weigh out the 200g of rice, then rinse thoroughly with cold water until the water runs clear. Put the cooking basket back in the bowl, put the Varoma in place, put the chicken in it and season with 1-2 pinches of salt and pepper. Insert the steamer tray, place the green beans in it, then steam for 20 min/Varoma/Speed 4. Remove the Varoma set and put aside. Remove the cooking basket and transfer the rice to a dish. Keep warm. Empty the bowl.
- Put the onions and oil in the bowl. Put on the lid and measuring cup and chop for 3 sec/speed 5. Scrape down the sides of the bowl with the spatula.
- Put the lid and measuring cup on and fry for 3 min/120°C/speed 1.
- Add cooked chicken, spice paste, coconut milk, ½ tsp salt and remaining 2-3 pinches pepper, cinnamon stick put lid and measuring cup on then cook 10 min/95°C/turn knife direction/speed 1.
- Add the cooked green beans and mix well with a spatula. Serve the chicken curry with rice and garnish with fresh coriander.
