Manual Cuisinart SG21BE (page 19 of 83) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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* Ghee is claried butter that is commonly used in Indian cooking. It is possible to clarify butter at

home in a jar or it can be bought in specialty food stores.

• Chop the garlic and ginger together in the grinding bowl. Heat a non-stick frying pan over

medium heat with 1 tablespoon of the oil or ghee. When oil is hot, stir in the chopped garlic and

ginger. Cook until fragrant, for about 1 minute. Stir in the curry powder and continue to cook for

an additional minute or two.

• Place chicken in a stainless steel mixing bowl and toss well with the garlic mixture. Cover with

cling lm and refrigerate for 2 to 4 hours.

• Once chicken has marinated, place a large sauté pan over medium-high heat.

• Season the chicken with the salt and pepper. Add another tablespoon of oil and brown the

chicken on both sides, about 2 to 3 minutes per side. Brown the chicken in batches so that the

pan is not overcrowded. Once chicken is browned reserve in a separate bowl.

• Add remaining oil to sauté pan and add the onions and jalapeño. Stir and sauté until vegetables

are soft and lightly browned, about 5 minutes. Add chicken stock to the pan, scraping up any

browned bits that have been left on the bottom. Stir in the coconut milk, add the sweet potato

and cover. Reduce heat to low to let the sauce simmer lightly. After about 8 to 10 minutes add

the reserved chicken. Continue to simmer, covered, until chicken is completely cooked through,

about 5 to 8 minutes. Stir in the peas. Serve in bowls with basmati rice.

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Cuisinart SG21BE Manual

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