200 g Casarecce
2 sprig Coriander
5 g Potato starch
45 ml Soy sauce
300 ml Vegetable stock
1 piece bell pepper (red)
200 g chicken breast fillets
1 piece chilli pepper
300 ml coconut milk
3 tbsp coconut oil
1 tsp curry
1 pinch ground pepper
2 leaf kaffir limes
1 piece lemongrass
1 piece onion (red)
2 sprig parsley
1 pinch salt
2 piece spring onions
Wash, halve, deseed and finely dice the peppers and chilli pepper. Wash the spring onions and cut into fine rings. Peel and finely dice the onion.
Wash the kaffir lime leaves and shake dry. Wash the lemongrass and cut in half lengthways.
Wash the herbs, shake dry and chop finely.
Ingredients
1 piece bell pepper (red), 1 piece chilli pepper, 2 piece spring onions, 1 piece onion (red), 2 leaf kaffir limes, 1 piece lemongrass, 2 sprig parsley, 2 sprig Coriander
Mix the chopped chilli with the soy sauce and potato starch in a bowl.
Pat the chicken breast fillets dry and cut into strips. Marinate with the soya-chilli starch mixture.
Ingredients
15 ml Soy sauce, 5 g Potato starch, 200 g chicken breast fillets
Start the "Coconut chicken with casarecce" programme and follow the procedure.
Coat a baking dish with coconut oil. Spread the marinated chicken, sliced peppers, spring onions and onions evenly in the dish.
Once the BORA X BO has heated up, insert the baking and grilling rack at the bottom and place the baking dish on top.
Ingredients
3 tbsp coconut oil
Mix the curry, salt and pepper with the coconut milk, vegetable stock and soya sauce.
On notification, add the casarecce, kaffir lime leaves, lemongrass and coconut milk and vegetable stock mixture to the chicken and stir.
Ingredients
1 tsp curry, 1 pinch salt, 1 pinch ground pepper, 300 ml coconut milk, 300 ml Vegetable stock, 30 ml Soy sauce, 200 g Casarecce
Remove the finished chicken with casarecce. Remove the kaffir lime leaves and lemongrass.
Serve on plates and garnish with chopped herbs.
1174
73.38 g
40.12 g
129.82 g
