Creamy Coconut Chicken & Sweet Potato Curry

Place 14 g of vegetable oil, 2 garlic cloves, 55 g of yellow onion, 1 dried red chili, 1 tsp of curry powder, 1 tsp of turmeric, and 0.25 tsp of cumin seeds into the mixing bowl. Chop 2 sec/speed 5.

Scrape down the sides of the mixing bowl with a spatula. Place the simmering basket instead of the measuring cup onto the mixing bowl lid. Cook 5 min/100°C/speed 1.

Add 2 tbsp of tomato paste, 450 g of chicken thighs, 100 g of vegetable stock, 100 g of coconut milk, and 0.25 tsp of salt. Place the simmering basket instead of the measuring cup onto the mixing bowl lid. Cook 8 min/96°C/reverse/speed mijotage.

Add 225 g of diced sweet potatoes. Place the simmering basket instead of the measuring cup onto the mixing bowl lid. Cook 12 min/96°C/reverse/speed mijotage.

Add 85 g of broccoli florets. Place the simmering basket instead of the measuring cup onto the mixing bowl lid. Cook 6 min/96°C/reverse/speed mijotage. Check that the chicken reaches an internal temperature of 74°C and the sweet potatoes are tender. Continue cooking in 2-minute increments if necessary.

Adjust seasoning to taste. Garnish with fresh cilantro. Serve hot with basmati rice or naan.