Indian-style chicken thigh fillets

Indian-style chicken thigh fillets

Shopping: 1 onion, 1 pepper, fresh green chili or sambal, 300 g green beans, a parsnip, 4 cloves of garlic, 6 tablespoons of garam masala spices (coriander, cumin, cinnamon, clove, black pepper, nutmeg and cardamom). Cornflour.

Method: set the cooker on the griddle ring (top right) and wait until it is hot. Meanwhile chop the onion, garlic and parsnip and halve the green beans, and add them with a little olive oil to the cooker. Don’t have a cooker with a griddle? Pre-fry it in a normal pan. Once it is lightly browned, add the chicken thigh fillets and brown them too. Then set the cooker to high (2 hours) and add the spices, the sambal and the coconut milk. After 2 hours on high, continue for 4 hours on low. Bind the sauce if you like with cornflour: mix 2 tablespoons of the sauce with the cornflour in a bowl and stir it back into the dish. Cook the rice separately.