Ingredients

• 300g Onion
• 1 Fresh Chili
• 10g Ginger
• 600g Chicken Breast
• 1 tablespoon Extra Virgin Olive Oil
• 4 Garlic Cloves
• 2 teaspoons Curry Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Turmeric
• 1 tablespoon Cornstarch
• 200g Coconut Milk
• 1 Lime
• 100g Greek Yogurt
• Fresh Parsley as needed

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add extra virgin olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 120°C
8. Turn direct prep attachment to position 1
9. Slice onion into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add garlic clove, fresh chili, ginger, curry powder, ground cumin and ground turmeric to the kCook bowl
12. Cook with filler cap removed - 2 min, 98°C, speed 3
13. Then add chicken breast, cornstarch, coconut milk, lime and greek yogurt to the kCook bowl
14. Season
15. Cook with filler cap removed - 30 min, 98°C, speed 3
16. Serve
17. Garnish with fresh parsley