The curry mixture is available in nature shops, it’s completely natural and it’s sold in many flavors - green curry, red curry and massaman curry, which in my opinion is the most aromatic and delicious. If you have no time to go to the store - use a full tbsp of curry powder. Just as good.
Cooking time: 20 minutes
Yield: 6 servings
- 600g Lean chicken breast
- 1 pack Massaman curry paste (2 tbsp)
- 1 can Coconut milk with no preservatives
- 2 tbsp Coconut oil
- ¼ tsp Shredded chili
- 3 Garlic cloves, minced
- ¼ tsp Fresh ginger, peeled and grated
- 2-3 tbsp Cilantro, chopped
Select the PRO setting on your EasyCook pot and set it to 160*c for 30 minutes and close the lid. Heat it up for 2 minutes, add the coconut oil and chicken strips and fry for about 5 minutes until they brown. Add the curry paste. The chili, garlic, ginger and stir. Add the coconut milk with ½ cup water. Close the lid, lower the temperature to 100*c (you can do that in the cooking process) and cook for 20 minutes. Sprinkle chopped parsley on top and serve over white Basmati rice.
Tip: The rice can be prepared simultaneously in the EasyCook, right above the chicken on the steaming tray. Add 2 cups of rice, 3½ cups of boiling water and salt in a cooking bag and seal it tight, place it on the steaming tray and close the lid. They will cook together at the same time and the result is perfect.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.