Chicken Curry and Veges (courtesy of Jon Tai-Rakena)
Kitchen equipment: rice cooker.
Serves 4
Ingredients
- About 300g Chicken chopped into bite size (we used kebab meat)
- 1 tablespoon olive oil
- 1 tablespoon chilli paste
- 1 tablespoon soy sauce
- 1 - 2 teaspoons of Tuscan seasoning
- 1 diced onion
- 1 chopped kūmara
- ½ chopped pumpkin
- 2 carrots (chopped)
- 2 potatoes (chopped)
- 2 cubes of golden curry (mild)
- 500 ml of chicken stock and 1/2 cup water
- 1 small broccolini
- 3/4 cup of cream
Method
- Pour oil into a rice cooker before adding the chicken and cook until golden. Add the onion, chilli, soy and seasoning, stirring well.
- Add all the chopped vegetables with the hot stock and curry cubes. Replace lid and cook for a total of 30 to 40 minutes. Stir every few minutes.
- With 10 mins to go, add the broccolini and then cream 5 minutes later and stir well.
- Serve on its own or with any type of bread to soak up the delicious juices! Yummy!
