Adapted from “Slowcooking” – The Australian Women’s Weekly. A very comforting food, perfect for winter time!
Ingredients (serves 3)
- 1/2 kg diced chicken breast
- 70 grams dried red lentils
- 70 grams dried brown lentils
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp cumin
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 cup chicken stock
- 200 grams canned diced tomatoes
- 250 grams diced pumpkin
- 140 ml coconut milk
- 70 grams baby spinach
- Natural yogurt to serve
- Naan bread to serve
Method
- Rinse lentils. Drain.
- Add some olive oil to inner pot of All-in-One Cooker. Press SAUTE/SEAR HIGH TEMP. Set cooking time for 10 minutes. Press START.
- Add onion, garlic, ginger and spices. After a couple of minutes add the chicken. Stir.
- Add stock, tomatoes, pumpkin, and lentils.
- Close lid. Press SLOW COOKER/LOW for 7 hours. Press START.
- Set valve to VENT, open, add coconut milk, stir.
- At this point I had some problems. I wanted to slow cook in HIGH for 10 minutes, but I wasn’t able to change the set time. The minimum time allowed was 2 hours. So I set the cooking time at 2 hours and 10 minutes, pressed START and checked the time. When it arrived at 2 hours I put the valve to VENT and opened.
- Stir in spinaches and mix.
- Serve with Naan bread and natural yogurt.
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