Ingredients
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3 tablespoons Vegetable Oil
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3" Cassia Bark (Cinnamon Stick)
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2 cracked Cardamom Pods
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10 fresh Curry Leaves
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2 sliced Green Finger Chillies
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1 small grated Brown/White Onion150g each
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2 large grated Garlic Clovesor 2 teaspoon of lazy garlic/puree
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2 cm grated Ginger (fresh)or 1 teaspoon of lazy ginger/puree
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3 tablespoons Tomato Paste
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1 teaspoon Mild Madras Powder
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1 teaspoons Chilli Powder (Hot)
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Cumin Powder
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1/2 teaspoon Turmeric Powder
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1/2 teaspoon Salt
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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300 millilitres Water (boiling)
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1 Chicken Breastapprox. 250g each
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2 tablespoons Coconut Milk Powder
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30g Coconut (Block)
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1 teaspoon Sugar
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squeeze Lime
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1/4 teaspoon Garam Masala Powder
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1/8 cup Fresh/Chopped Coriander
Directions
Ever wondered how to recreate your favourite Indian restaurant or takeaway Ceylon in your ninja speedi. This guide will show you how to get exactly the same fantastic results from scratch at home using only your ninja speedi
Originating in Sri Lankan where curries are also extremely popular this is a delicately balanced, medium-hot spiced dish with coconut and lime
#ninja #speedi #ceylon #curry #fromscratch
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Steps
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1
Done
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flip the smartswitch to air fry/hob add the oil, cassia bark, cracked cardamom pods, curry leaves, chopped green finger chillies and onions and sauté for 7 minutes stirring occasionally to soften |
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2
Done
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add the garlic, ginger and tomato paste along with a little water, stir through and sauté for 3 minute |
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3
Done
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add the mild madras, chilli, coriander, cumin and turmeric powders along with the salt and fenugreek leaves, stir and sauté for 5 minutes slowly add the remaining boiling water and combine |
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4
Done
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select start/stop to finish cooking pull out the legs on the Cook & Crisp tray, then place the ray in the top position in the pot place the chicken pieces on the tray and drizzle over 1 teaspoon of oil pull out the legs on the cook & crisp tray, then place the tray in the top position in the pot |
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5
Done
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close the lid and flip the smartswitch to rapid cooker |
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6
Done
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when the time is up remove the chicken and lift the tray using silicone-tipped tongs add the seared chicken back into the sauce along with the coconut milk powder, crumbled coconut block and sugar combine then close the lid |
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7
Done
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flip the SmartSwitch back to AIR FRY/HOB to reduce to a thicker sauce you can open the lid up to allow more water to evaporate squeeze over the lime, sprinkle over the garam masala and chopped coriander, stir and serve == NOTE== for each additional serving you may need to increase the reduction time by 5 minutes |
