Ingredients

• 450g Chicken Breast
• 150g Onion
• 4 sprigs Mint Leaves
• 2 tablespoons Lemon Juice
• 4 Garlic Cloves
• 1 tablespoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoons Canola Oil
• 2 teaspoons Garam Masala
• 2 teaspoons Paprika
• ¼ teaspoon Ground Cinnamon
• 400g Canned Chopped Tomatoes
• 200g Double Cream
• 8 sprigs Cilantro

Tools

• Wooden spoon
• Plastic wrap
• kCook Multi
• Heatproof bowl
• Small bowl
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add chicken breast, lemon juice, garlic clove, garam masala and salt to a clean small bowl
4. Mix until coated
5. Cover with plastic wrap
6. Marinate in fridge and continue
7. Fit max blade to kCook bowl
8. Add canola oil to the kCook bowl
9. Fit kCook bowl to kCook Multi
10. Attach lid to kCook bowl with filler cap fitted
11. Heat with filler cap fitted - 140°C
12. Turn direct prep attachment to position 1
13. Slice onion into the kCook bowl with direct prep attachment
14. Turn direct prep attachment to position 2
15. Add garlic clove, garam masala, paprika and ground cinnamon to the kCook bowl
16. Cook with filler cap fitted - 5 min, 140°C, speed 5
17. Then add canned chopped tomatoes and double cream to the kCook bowl
18. Season
19. Cook with filler cap fitted - 25 min, 98°C, speed 3
20. Blend with filler cap fitted - 1 min, speed 8
21. Transfer content of kCook bowl to heatproof bowl carefully then set aside
22. Clean kCook bowl
23. Fit stir tool to kCook bowl
24. Fit kCook bowl to kCook Multi
25. Transfer chicken to kCook bowl
26. Transfer sauce to kCook bowl
27. Attach lid to kCook bowl
28. Cook with filler cap removed - 30 min, 98°C, speed 1
29. Then add mint leaves and cilantro to the kCook bowl
30. Serve

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