Preparation Method
- Combine chicken, carrots, onion, red bell pepper, coconut milk, broth, curry paste, curry powder, lime juice, zest and ginger in Multi-Function Cooker. Set the Multi-Function Cooker to Meal Timer Mode for 8 hours. Cover and press Start. When cooker is finished, stir in sugar snap peas. Let stand for 10 minutes. Shred chicken with two forks. Serve over rice noodles. Top with cilantro leaves and lime wedges, if desired.
Variations
CHICKPEA AND MANGO CHUTNEY CHICKEN
Make as directed, omitting bell pepper, ginger, sugar snap peas and rice noodles. Add 3¾ cups (850 grams) drained and rinsed chickpeas, ¾ cup (252 grams) mango chutney and 1 tablespoon (6 grams) chili powder when adding the chicken. Serve over hot cooked jasmine rice.
SPICY SWEET POTATO CURRY
Make as directed, omitting chicken, sugar snap peas and rice noodles. Substitute vegetable broth for chicken broth. Add 1½ pounds (680 grams) ½-inch cubed peeled sweet potato, 1 chopped seeded jalapeño pepper (30 grams), ¼ cup (85 grams) honey and 2 cloves (10 grams) minced garlicwhen adding the carrots. Serve over hot cooked brown rice.
Pro Tip
Sweet curry powder can be substituted for Madras curry for a dish with less heat.
