Ingredients (serves 4):
- 1 Tbsp. vegetable oil
- 8 chicken drumsticks
- 1lb. mini potatoes
- 1 Tbsp. curry powder
- 1 tsp. ginger, grated
- 1 tsp. garlic, grated
- 1/2 onion, grated
- 1/2 cup diced tomatoes
- 2-1/2 cups chicken broth, low sodium or unsalted
- 2 tsp. instant dashi powder
- 1/2 Tbsp. soy sauce
- 1 zucchini, cut into bite-sized pieces
- 8 oz. white mushroom
- 1 red bell pepper, cut into bite-sized pieces
- Salt, to taste
*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-PBC10). Adjustments may be necessary when using other models.
Turn the Gourmet d'Expert® Electric Skillet to HIGH (430°F/220°C). When the temperature reaches HIGH (430°F/220°C), approximately 8 minutes later, heat vegetable oil. Add chicken drumsticks and cook until all surface is browned - approximately 6 minutes.
Move chicken to the side of the pan, add potatoes, curry powder, ginger, garlic, onion and cook for 1 minute.
Add tomatoes, chicken broth, instant dashi powder, soy sauce and stir.
Cover with lid. When the soup reaches a boil, reduce heat to SIMMER (280°F/140°C) and cook for 20 minutes.
Add zucchini, mushroom and red bell pepper. Cover with lid and set temperature to HIGH (430°F/220°C). When the soup reaches a boil, skim the surface if needed, reduce heat to SIMMER (280°F/140°C) and cook for an additional 6 minutes. Taste soup and adjust with salt if necessary.
Set skillet to KEEP WARM, take cooked ingredients from the skillet and serve.
This dish is also perfect to enjoy at-the-table. Place the Gourmet d’Expert® Electric Skillet at the center of the dining table, and guests can serve themselves! Enjoy!