Hungarian Chicken; Ginger Soy Chicken; Harry's Chicken Or Beef Curry - AEG precision EPC 6000 Owner's Handbook Manual

from you to allow steam to disperse.
3 Sprinkle over the cheese sauce powder,
and stir well.
Serve garnished with parsley

HUNGARIAN CHICKEN

Serves 4
15ml oil
8 chicken pieces
1 small onion, finely chopped
10ml hot paprika, preferably
Hungarian
125ml chicken stock
1 medium tomato, peeled and
coarsely chopped
125ml sour cream
5ml corn flour
180g tagliatelle, cooked, drained and
tossed in butter
1 Select Sauté and heat the oil. Brown the
chicken pieces in the oil in batches. Set
aside.
2 Sauté the onion until soft. Return the
chicken to the pressure cooker and add
paprika, stock and tomatoes.
3 Select Low Pressure and set the timer
for 12 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 Mix the sour cream and corn flour
together, add to the pressure cooker.
Select Sauté and simmer until thickened.
5 Spread warm tagliatelle on a serving
platter. Arrange the chicken over the
noodles and pour the sauce over the top.

GINGER SOY CHICKEN

Serves 2 - 3
500g skinless, boneless chicken
thighs
125g mushrooms, sliced
onion, sliced
1
/
2
2 stalks celery, sliced
125ml soy sauce
200ml water
45ml brown sugar
pinch chilli flakes (optional)
30ml ginger, grated
5ml toasted sesame seeds
1 Place all ingredients in the pressure
cooker and mix well. Select High Pressure
and set the timer for 7 minutes. When
audible beep sounds, use Natural
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
Serve over rice, sprinkled with toasted
sesame seeds.

HARRY'S CHICKEN OR BEEF CURRY

Serves 6
30ml oil or gee or a mix of both
5 star aniseed
10ml dried fennel
6 cardamom pods, remove seeds
and crush
5 cinnamon sticks
2 onions, chopped
4-5 curry leaves, finely chopped
4-5 curry leaves, whole
4 sprigs coriander, chopped
4 green chillies, chopped
15ml garlic and ginger mix
45ml masala
10ml sea salt
1kg chicken pieces or beef goulash
1 tomato, finely chopped
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