Step-by-step instruction without your screen going to sleep
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
Utensils
Step 1
Place the Ninja™ Foodi™ NeverStick® 6.5-Quart Stock Pot over high heat. Add the water and salt and bring to a boil. Add the chicken and reduce heat to medium. Cook for 30 minutes, until chicken reaches an internal temperature of 165°F.
Step 2
When chicken is cooked, use tongs to carefully remove the chicken from pot and transfer to a plate or cutting board.
Step 3
Use two forks to shred the chicken, then set aside. Transfer the liquid from the pot to a large bowl and set aside.
Step 4
In a small bowl, add the flour and curry powder and mix until evenly combined.
Step 5
Return the pot to medium heat and add the onions, celery, and butter. Cook for 5 minutes, or until the vegetables soften. Add the reserved liquidand preparedcurry mixture and mix until evenly combined. Add the shredded chicken and simmer the mixture for 10 minutes, until thickened.
Step 6
When cooking is complete, serve the chicken curry over a spoonful of rice and desired toppings.
Place the Ninja™ Foodi™ NeverStick® 6.5-Quart Stock Pot over high heat. Add the water and salt and bring to a boil. Add the chicken and reduce heat to medium. Cook for 30 minutes, until chicken reaches an internal temperature of 165°F.
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
Step 2 of 6
When chicken is cooked, use tongs to carefully remove the chicken from pot and transfer to a plate or cutting board.
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
Step 3 of 6
Use two forks to shred the chicken, then set aside. Transfer the liquid from the pot to a large bowl and set aside.
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
Step 4 of 6
In a small bowl, add the flour and curry powder and mix until evenly combined.
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
Step 5 of 6
Return the pot to medium heat and add the onions, celery, and butter. Cook for 5 minutes, or until the vegetables soften. Add the reserved liquidand preparedcurry mixture and mix until evenly combined. Add the shredded chicken and simmer the mixture for 10 minutes, until thickened.
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
4
chicken breasts (4-6 ounces each)
8 cups
water
1 teaspoon
kosher salt
6 tablespoons
unsalted butter
2 cups
finely chopped celery
1
medium red onion, peeled, chopped
6 tablespoons
all-purpose flour
3 tablespoons
curry powder
4 cups
cooked basmati rice
TOPPINGS (optional)
Hard boiled egg
Diced tomato
Bacon bits
Mango chutney
Diced fresh mango
Diced apple
Diced banana
Raisins
Sprinkle of coffee grounds
Shredded coconut
Step 6 of 6
When cooking is complete, serve the chicken curry over a spoonful of rice and desired toppings.
