Delicious and spicy!
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MATERIALS
- 45 gr. olive oil
- 4 chicken fillets, cut into strips (approx. 1000 g)
- 2 pinches of salt
- 2 pinches of pepper
- 150 g . onion, in pieces
- 10 gr. fresh ginger
- 2 cloves of garlic (optional)
- 1 tbsp. curry paste or powder
- 400 g. coconut milk, canned
- 1 tbsp. hot chili sauce, sriracha
- 1 tbsp vegetable broth paste
- 300 g. basmati rice
- 500 g. water
USEFUL ITEMS
- bowl
PERFORMANCE
Step 1
Marinate the chicken strips with 15 g. olive oil, 2 pinches of salt and 2 pinches of pepper, divide between the two Varoma trays and set aside.
Step 2
Put in the bucket 150 g. onion, in pieces, 10 g. fresh ginger, 2 cloves of garlic, 30 g. olive oil and cut 5 seconds/speed 5. Clean the sides of the bowl with the spatula.
Step 3
Then sauté 5 minutes/120°C/speed 2.
Step 4
Add 1 spoonful of curry paste or powder, 400 gr. coconut milk, can, 1 tsp hot chili sauce, sriracha, 1 tsp vegetable stock paste and cook 5-7 min/Varoma/120°C/speed 2. Transfer the sauce to a bowl and set aside.
< p>Step 5
Put in the bucket 1200 gr. water, place the basket in place and weigh in 300 g. basmati rice. Place the Varoma in place, close the Varoma with its lid and steam 20-25 minutes/Varoma/speed 2.
Step 6
Transfer the chicken to the bowl with the sauce, toss and serve with the basmati rice.
