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Creamy Curry Chicken with Vegetable Julienne
Chicken thighs steam over a bed of chopped onion and garlic, coated in curry paste so every layer picks up flavour, while a vegetable julienne and barley cook right alongside. The base juices become a coconut curry sauce in the MicroCook Pitcher.
- Total time
- 26 min
- Prep
- 10 min
- Cook
- 16 min
Ingredients
Method
Finely chop the peeled onion and garlic and spread them in the large basket of the Tupperware Micro Urban.
Brush the chicken thighs with the oil mixed with curry paste and set them on the onion and garlic. Set the basket over the base filled with 400 ml (14 fl oz) cold water, close and steam for about 11 minutes at 900 W.
Stack the lower basket filled with the vegetable julienne, close and steam for a further 5 minutes at 900 W. Keep warm.
In the clean base, cook the barley with 700 ml (24 fl oz) water, using the grain insert and lid, at 900 W for the packet time. Drain if needed and keep warm.
In the MicroCook Pitcher, combine the cooked onion and garlic with all the sauce ingredients and cook for about 5 minutes at 600 W, stirring halfway. Blend smooth.
Serve the chicken with the vegetables, barley and sauce.
