Multicooker Recipes

Thai Yellow Curry Chicken

Thai Yellow Curry Chicken | Tefal Recipe

Tender chicken simmered in fragrant coconut curry with lemongrass, ginger and garlic. Rich, warming and packed with Thai flavour.

Serves

4

Prep Time

15 min

Cook Time

35 min

Ingredients

  • 4 chicken legs with thighs separated from the drumstick
  • 2 tbsp thai yellow curry paste
  • 1 tsp vegetable oil
  • 3 medium cloves garlic, crushed
  • 3 thai green bird's eye chilies (optional)
  • 2 stems of lemongrass
  • 2.5 cm piece fresh blue ginger (galangal)
  • 1 can coconut milk (400 ml)
  • Handful of fresh coriander leaves
  • Handful of fresh thai basil leaves
  • Salt

Method

  1. Season chicken pieces with salt.
  2. Add the vegetable oil to the Home Chef Smart Multicooker pot. Select the 'Saute/Sear' function and set to 20 min. When the multicooker eeps, the oil is hot. Add the the garlic, coriander, ginger, chili, lemon grass, basil leaves and cook, stirring until aromatic (around 1 min).
  3. Add curry paste and stir until paste has darkened slightly (around 3 min).
  4. Stir in the coconut milk, bring to a simmer, and cook for 1 min.
  5. Submerge chicken pieces in the curry. Stop the program. Close the lid and lock.
  6. Select the pressure cooking function 'Chicken/Duck' and set to 29 min.
  7. When the timer beeps, safely release the pressure from the valve be pressing the pressure release button.
    Open the lid and check if the sauce is at the correct consistency.
  8. If you would like to thicken the sauce, select the 'Sauce Thickening' function and allow the liquid to evaporate in 5 min intervals with the lid open until the sauce has reached the desired consistency.

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