Nico Moretti from the Blue TMC Booklet “Entertaining with Nico”
600g chicken breasts
1 onion, peeled and quartered
1 red chilli, deseeded and roughly chopped
1-1/2 tblsp oil
1 tblsp fish sauce
1tblsp sweet chilli sauce
1tblsp kecap manis (sweet soy sauce)
1 bunch shredded fresh basil, approx 1 cup
3-4 stalks fresh coriander, leaves and stalks chopped
400g coconut milk or coconut cream
fresh coriander leaves and l red chilli, sliced – for garnish
Cut chicken breast in half or thirds lengthways, then slice across into thin slices.
Place onion and deseeded chilli into TM bowl and chop for 5 seconds on speed 7
Add oil and sauté for 5 minutes at 100°C on speed 1.
Add fish sauce, sweet chilli sauce, kecap manis, basil and coriander and cook for 1 minute at Varoma temperature on Reverse + speed 1
Insert Butterfly. Add sliced chicken and coconut milk and cook for 10 minutes at 100°C on Reverse + soft speed until chicken is tender and cooked through. (thicken at this stage with 4 tspns cornflour mixed with a little water and cook a further minute as above).
Serve with rice and garnish with coriander leaves and sliced chilli.