Breville BEF200 - REV A10 Instruction Booklet page 27

CHICKEN
THAI GREEN CHICKEN CURRy
Serves 4
INGREdIENTS
1 Tablespoon vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1½ Tablespoons Thai green curry paste
800g skinless chicken thigh meat, diced
1 cup chicken stock
2 x 200g cans coconut cream
200g bamboo shoots
1 punnet cherry tomatoes
L cup/250ml coriander leaves
Steamed jasmine rice, for serving
METHOd
1. Heat oil in frypan on 'High Sear' setting.
Add onion and cook until golden.
2. Add garlic, ginger and curry paste and
cook until oil separates from curry paste.
3. Add chicken, stock and half the coconut
cream, mix well.
4. Cover with lid and bring to the boil then
reduce to heat setting 2-4.
5. Simmer curry with lid on for 20 minutes
or until chicken is cooked. Stir in
remaining coconut cream, bamboo
shoots, cherry tomatoes and coriander
leaves and simmer for 5 minutes.
6. Serve with steamed jasmine rice.
ROAST CHICKEN
Serves 4
INGREdIENTS
2 sprigs thyme
20g butter, softened
1.5 kg chicken, trimmed, washed and dried
4 rashers bacon, rind removed and sliced in half
1 Tablespoon oil
¾ cup/190ml chicken stock
2 teaspoons chopped thyme, extra
METHOd
1. Place thyme sprigs and butter in cavity
of prepared chicken.
2. Lay bacon diagonally over chicken
breasts and secure with toothpicks if
required. Tie chicken legs together.
3. Preheat frypan on heat setting 'High
Sear'. Place chicken breast side up into
frypan and brush with oil. Cover with lid
and cook for 15 minutes. Reduce heat
to setting 4-6 for 11⁄2 hours, basting
regularly with stock.
4. Remove chicken from pan and allow to
stand for 15 minutes before carving.
5. Add extra thyme to pan juices mixing
well and pour sauce over chicken to
serve.
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