Chicken curry with steamed rice.
Ingredients:
100 g onion, halved
150 g green bell pepper, seeds removed, chopped
1-2 cloves of garlic
10 g fresh ginger root, sliced into 2 mm slices
500 g chicken breast fillet, skinless, chopped into 3 cm pieces or 500 g chicken thigh meat, skinless, boneless, chopped into 3 cm pieces
250 g coconut milk
2 teaspoons ground curry
1 ¾ teaspoons salt
½ teaspoon ground turmeric
¼ teaspoon ground black pepper
150 g pineapple slices, canned, drained, chopped into 2 cm pieces
200 g long-grain rice
400 g water
The method of preparation
Place onions and peppers in the mixing bowl, chop for 6 sec/speed 4. Transfer to the bottom part of the Varoma attachment and set aside.
Place garlic and ginger in the mixing bowl, chop for 3 sec/speed 8. Scrape down the sides of the bowl with a spatula, then chop again for 3 sec/speed 8. Scrape down the sides of the bowl with a spatula.
Add chicken, coconut milk, curry, 1 teaspoon of salt, turmeric, and pepper. Place the bottom part of the Varoma attachment with onions and peppers on top, then add pineapple to it.
Line the Varoma tray with an appropriately cut piece of baking paper, 2-3 cm larger than the bottom of the tray, to create a low edge, making sure that the side holes remain uncovered to allow free circulation of steam, and set aside. Insert Varoma insert, weigh rice and water into it, sprinkle evenly with remaining ¾ teaspoon of salt, steam 30 min/Varoma//speed. Remove the Varoma and set aside. Transfer the contents of the mixing bowl to another bowl, add steamed vegetables and pineapple, mix with a spatula. Serve chicken curry with steamed rice immediately after preparation.