John Myers
Ingredients for 6 servings:
- 250 g basmati rice or jasmine rice
- 500 ml chicken stock
- 1 ¾ tsp cumin powder
- 1 tsp turmeric
- 1,200 g chicken breast
- 1 piece(s) ginger, fresh, approx. 6 cm
- 2 garlic cloves
- ¾ tsp coriander powder
- ½ tsp cayenne pepper
- 1 tsp garam masala
- 600 g tomatoes, chopped (can)
- 200 ml water
- e.g. salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
from the Airfryer Ninja Dual Zone
Bring the chicken broth to a boil on the stovetop with 1 teaspoon of cumin, turmeric, and salt. Rinse the rice with cold water, add it to the broth, and cover and let it simmer for about 20 minutes over medium heat. Cut the chicken breast into bite-sized cubes. Preheat both drawers of the Dual Zone without crisper plates to Air Crisp for 3 minutes. Brown half of the sliced chicken breast in each compartment for about 8-10 minutes, turning halfway through. Peel and finely chop the ginger and garlic cloves. Add half of each to the meat with the spices and brown for 1-2 minutes. Add the tomatoes and water, season with salt, and simmer on Reheat at 160°C for about 25 minutes, stirring halfway through. Season again with salt and pepper, if desired. Serve with the rice.
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