Coconut Curry chicken cutlets

RECIPES

Serves 4

INGREDIENTS

¼ cup curry paste

M cup/165ml coconut cream 1 tablespoon brown sugar

1 tablespoon ground coriander

2 teaspoon ground turmeric

2 cloves garlic, peeled

1 small red chilli, seeds removed and roughly chopped

1 teaspoon sea salt

2¼ pounds chicken thigh cutlets

METHOD

1.Place curry paste, coconut cream, brown sugar, coriander, tumeric, garlic, chilli and salt into blender jug.

2.Select BLEND speed, blend until all ingredients are finely chopped and well combined.

3.Pour marinade over chicken pieces, cover and refrigerate for a few hours or overnight.

4.Cook chicken on a barbecue or in a hot oven until well browned and cooked.

CAULIFLOWER AND LEEK SOUP

Serves 4 to 6

INGREDIENTS

1 tablespoon butter

2 leeks, thinly sliced

1 whole medium cauliflower, cut into florets

3 ¾ cups/875ml chicken stock

½teaspoon ground white pepper Sea salt

½cup grated parmesan cheese

METHOD

1.Melt butter in a large saucepan. Add leeks, cook over medium heat for

3 to 4 minutes or until leeks are soft.

2.Add cauliflower, stock and pepper and bring to a boil. Lower heat, cover with lid and simmer for 20 to 25 minutes or until cauliflower is tender.

3.Allow mixture to cool and transfer in batches to blender jug.

4.Select the BLEND speed, blend until smooth.

5.Return pureed soup to saucepan to heat through. Season to taste with salt.

6.Serve soup topped with parmesan cheese.

NOTE

If soup becomes too thick when cooking or blending add a little extra stock or water.

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BBL420XL specifications

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Breville BBL420XL manual Coconut Curry chicken cutlets, Cauliflower and Leek Soup

Models: BBL420XL

RECIPES