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Season the chicken with salt and pepper.
Select DIY mode and set total time for 40 minutes and temperature for 140°C. Add the oil to the pot.
Cook with the lid open. Add the chicken to the pot in 3 batches, stir-frying until browned. Remove each batch to a plate.
Add the zucchini, red pepper, carrot, onion and curry paste to the pot. Stir fry until tender-crisp.
Meanwhile, whisk the coconut milk with the cornstarch. Stir into the vegetables. Bring to a boil.
Return all the chicken to the pot. Cook for 8 minutes or until chicken is fully cooked.
Stir in cilantro (if using) before serving.