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Ingredients
2 tbsp peanut oil 200 g onion, nely chopped 600 g
chicken breast llets, diced 4 tsp Thai green curry paste
• 300 ml coconut milk or coconut cream • 200 g trimmed
green beans, cut in half • Fresh coriander, chopped • Salt
and pepper
Ingredients
2 tsp vegetable oil 600 g chicken llets 30 g spring
onions, sliced •
500
g
potatoes, cubed 200 g frozen
baby broad beans • 100 g onion, roughly diced • 400 ml
vegetable stock • 80 g spring greens, sliced
1. Prepare the ingredients.
2. Select the program ‘Sr Fry’, press the mer dial and
turn the control knob to reach 3 minutes. Press ‘Start’.
3. Heat the oil and brown the onion and chicken on all
sides.
4. When the me is up, add the remaining ingredients,
except the coriander, and sr well to combine.
5. Close and fully lock the lid and select the program
‘Stew’. Press the mer dial and turn the control knob
to reach 4 minutes. Press ‘Start.
6. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
7. Season to taste, garnish with chopped fresh coriander.
Serve and enjoy!
1. Prepare the ingredients.
2. Select the program ‘Sr Fry’, press the mer dial and
turn the control knob to reach 3 minutes. Press ‘Start’.
3. Heat the oil and lightly brown the chicken.
4. Add the remaining ingredients (except for the spring
greens).
5. Close and fully lock the lid and select the program
‘Stew’. Press the mer dial and turn the control knob to
reach 15 minutes. Press ‘Start.
6. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
7. Add the spring greens and close the lid without locking
it for 1 minute.
8. Serve and enjoy!
THAI GREEN CHICKEN CURRYTHAI GREEN CHICKEN CURRY
SPRING VEGETABLE CHICKEN STEWSPRING VEGETABLE CHICKEN STEW
4 7 min.
4 18 min.
Ingredients
• 4 chicken thighs • 4 spring onions • 150 ml chicken stock •
1 tbsp dijon mustard • 2 tbsp honey • 2 tbsp double cream
or crème fraîche • 150 g frozen peas • 1 tbsp vegetable oil •
Salt, pepper • Paprika • Thyme
Ingredients
• 2 tbsp sunower oil • 600 g chicken breasts, diced • 200 g
green capsicum, diced (2-3 cm) 435 g canned pineapple
, drained 200 g onion, diced (2-3 cm) 350 g tomato
passata • 2 tbsp brown sugar • 2 tbsp soy sauce • 2 tbsp
malt vinegar
1. Season the chicken thighs with salt, pepper, paprika and
oregano. Chill for an hour.
2. Select the ‘Sr Fry’ program. Press the mer dial and
turn the control knob to reach 9 minutes. Press ‘Start’.
3. Add the vegetable oil and quickly brown the chicken
thighs all over during 5 minutes. Set aside.
4. Sll using the ‘Sr Fry’ program, add the diced spring
onion to the hot cooking bowl and let brown for about
3-4 minutes.
5. When the me is up, add the mustard and honey, sr.
Add the chicken stock, and place the chicken thighs
back in the bowl. Close and fully lock the lid. Select the
program ‘Stew’. Press the mer dial and turn the control
knob to reach 20 minutes. Press ‘Start’.
6. When the me is up, press the steam release buon to
fully release the pressure before opening the lid.
7. Remove the cooked chicken thighs and set aside.
Add the double cream and the frozen peas to the
cooking bowl. Select the program ‘Sr Fry’.
Press the mer dial and turn the control knob to reach
15 minutes. Press ‘Start. Let cook with the lid open.
Enjoy this sweet and savory dish with friends and family.
8. Pour cream sauce over the chicken and serve.
1. Prepare the ingredients.
2. Select the ‘Sr Fry’ program, press the mer dial and
turn the control knob to reach 5 minutes. Press ‘Start’.
3. Heat the vegetable oil and quickly brown the chicken all
over (in batches if necessary).
4. Add the remaining ingredients. Sr well to combine.
5. Close and fully lock the lid, select the program ‘Stew’.
Press the mer dial and turn the control knob to reach
7 minutes. Press ‘Start.
6. When the me is up, press the steam release buon to
fully release the pressure before opening the lid.
7. Serve hot with the side dish of your choice. If you would
like to thicken the sauce, aer pressure cooking, select
‘sr fry’ and turn the control knob to reach 5 minutes.
HONEY MUSTARD CHICKEN THIGHSHONEY MUSTARD CHICKEN THIGHS
SWEET AND SOUR CHICKEN SWEET AND SOUR CHICKEN
4 44 min.
4 12 min.
18


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