AuthorLe-ThermiqueCategoryMain DishesDifficultyIntermediate- Marinate chicken set-aside for 30 minutes.
Notes: You can air-fry or deep-dry marinated chicken before sautéing.
- Place all the A ingredients - shallots, garlics, dried chilies, ginger and shrimp paste into the mixing jar and select TUBRO for 2 seconds. Repeat.
- Scrape down
- Place in the B ingredients - cooking oil, lemongrass and curry leaves to sauté until fragrant.
- Settings: Timer: 8 Minutes / Speed: 2 / Temperature : 120°C
- Place in the C ingredients - marinated chicken to sauté until aromatic.
- Settings: Timer: 15Minutes / Speed: 2 / Temperature : 120°C
Notes: Add 100-200ml water if the gravy is too dry.
Use speed 2 until smooth stirring and adjust to speed 1
If you air-fry or deep-fry marinated chicken, reduce the sautéing time to 10 minutes
Serving Size 4
Ingredients
Directions
- Marinate chicken set-aside for 30 minutes.
Notes: You can air-fry or deep-dry marinated chicken before sautéing.
- Place all the A ingredients - shallots, garlics, dried chilies, ginger and shrimp paste into the mixing jar and select TUBRO for 2 seconds. Repeat.
- Scrape down
- Place in the B ingredients - cooking oil, lemongrass and curry leaves to sauté until fragrant.
- Settings: Timer: 8 Minutes / Speed: 2 / Temperature : 120°C
- Place in the C ingredients - marinated chicken to sauté until aromatic.
- Settings: Timer: 15Minutes / Speed: 2 / Temperature : 120°C
Notes: Add 100-200ml water if the gravy is too dry.
Use speed 2 until smooth stirring and adjust to speed 1
If you air-fry or deep-fry marinated chicken, reduce the sautéing time to 10 minutes