Recipe detail

Name: Chicken curry
Yield: 10
Cuisine: South-East Asian
Ingredients: 1.0000 kg; 50.0000 g; 100.0000 g; 30.0000 g; 30.0000 g; 20.0000 g; 300.0000 ml; 10.0000 g; 20.0000 g; 70.0000 g; 20.0000 g

Poultry Chicken curry

30. 4. 2025

Author: Myat Ko ko

Food category: Poultry

Cuisine: South-East Asian

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Program steps

Preheating:
190 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

06:00 mm:ss

190 °C

100 %

Combination

70 %

Termination by time

15:00 mm:ss

180 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
Chicken Thighs cut into 1 x 1 pieces	1	kg
curry powder	50	g
Shallots puree	100	g
Garlic puree	30	g
Ginger puree	30	g
Dried red chilli paste	20	g
Coconut milk	300	ml
Salt	10	g
Brown sugar	20	g
Tomato paste	70	g
Curry leaf	20	g

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion	Value
Energy	17 kJ
Carbohydrate	1.3 g
Fat	0.7 g
Protein	0.7 g
Water	0 g

Directions

Marinate all the ingredients together and refrigerate for 30 minutes.
Place the chicken in the enameled GN container, sear for 6 minutes.
Add a little water and braised for 10 minutes. Add coconut milk, curry leaves and continue to braised for another 5 minutes.

Recommended accessories

Enameled GN container