Chicken Curry in a Multicooker

Name: Chicken Curry in a Multicooker
Total time: 40 min
Yield: 4
Ingredients: Chicken thighs 500 g; Coconut milk 400 ml; Peanut butter 2 tablespoon; Yellow curry paste 2 tablespoon; Onion 1 head; Carrot 2 piece; Button mushrooms 150 g; Red sweet pepper 1 piece; Green peas 100 g; Cilantro 0 to taste; Salt 0 to taste; Lime 1 piece

4 servings

40 minutes

Curry chicken in a multicooker is a fragrant dish of Thai cuisine that combines the spice of curry, the tenderness of coconut milk, and the richness of peanut paste. The history of curry dates back to ancient times, and the Thai version is known for its creamy softness and depth of flavor. The chicken is first sautéed until golden brown and then complemented with fresh vegetables and mushrooms, creating a rich yet harmonious taste. The sauce made from coconut milk and curry paste gives the dish a velvety texture and an exotic touch. It is served with rice, lime, and cilantro, making it fresh and balanced. A great choice for a cozy dinner or an introduction to Eastern gastronomy.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

503.5

kcal

29.6g

grams

30.8g

grams

26.5g

grams

Ingredients

4servings

500

400

tbsp

tbsp

head

150

100

to taste

to taste

Cooking steps

1
Prepare all the ingredients.

2
Remove excess tendons and cartilage from chicken thighs, cut into pieces of 2-3 cm.
Required ingredients:
1. Chicken thighs: 500 g

3
Cut the carrot into thick rings and the onion into strips.
Required ingredients:
1. Carrot: 2 pieces
2. Onion: 1 head

4
Cut the pepper into pieces the size of chicken, slice the mushrooms or leave them whole if they are small.
Required ingredients:
1. Red sweet pepper: 1 piece
2. Button mushrooms: 150 g

5
In the 'Fry' mode, fry the chicken meat until its color changes. This will take about 7 minutes.
Required ingredients:
1. Chicken thighs: 500 g

6
Add onion, carrot, mushrooms, and pepper, and continue frying on the same setting for another 5 minutes.
Required ingredients:
1. Onion: 1 head
2. Carrot: 2 pieces
3. Button mushrooms: 150 g
4. Red sweet pepper: 1 piece

7
In a separate bowl, mix curry paste, peanut butter, and coconut milk until smooth.
Required ingredients:
1. Yellow curry paste: 2 tablespoons
2. Peanut butter: 2 tablespoons
3. Coconut milk: 400 ml

8
Pour this mixture into the multicooker bowl, add 1 cup of water, and cook on the 'Stew' mode for 15 minutes.
Required ingredients:
1. Coconut milk: 400 ml
2. Yellow curry paste: 2 tablespoons
3. Peanut butter: 2 tablespoons

9
Add salt to taste, add peas to the bowl and simmer for another 2 minutes.
Required ingredients:
1. Salt: to taste
2. Green peas: 100 g

10
Serve with rice and a wedge of lime, garnished with cilantro leaves.
Required ingredients:
1. Lime: 1 piece
2. Cilantro: to taste

Chicken Curry in a Multicooker

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