TNK Stingray Barracuda Kitchen Multitool Review – Used Making a Quick Creamy Chicken Curry

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TNK Stingray Barracuda Kitchen Multitool Review - Used Making a Quick Creamy Chicken Curry
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A couple of episodes back I featured 2 amazing kitchen multitools from the TNK Stingray range. In today's episode we're looking at the third kitchen multi tool in their range, the Barracuda. The unit is basically a scoop shaped nylon stirrer, making it great for stirfrying in non-stick pans and woks. The handle is good quality, well finished stainless steel with silicon grips. Pulling a loop at the end of the handle allows the handle to open revealing the Barracudas teeth. These allow you to pick food up and strain food in the pan, an absolute stroke of genius. To demonstrate the tool, I am going to make a super-quick creamy chicken curry.
  • 4 x Chicken breasts (deboned, skin off)
  • 30ml Curry powder (your favorite)
  • 250ml Cultured sour cream
  • 12 x Cherry tomatoes
  • Handful of fresh coriander
  • 50ml + 50ml Oil
  1. To start, cut the chicken breasts across the grain into strips about 8mm or a third of an inch thick.
  2. Transfer the chicken to a mixing bowl and add the curry powder.
  3. Mix the curry in until well combined, then pour in the oil.
  4. Mix in the oil and put this aside while you cut the cherry tomatoes in half lengthways, and roughly chop the fresh coriander.
  5. Heat your wok until smoking hot then add the oil.
  6. Swirl the oil around the wok and add the chicken.
  7. Here you can see just how well the Barracuda works stir-frying and turning the chicken while in the closed position.
  8. Continue frying for 3 to 4 minutes until the chicken is cooked through.
  9. Here we see the Barracuda in a semi-open position being used as a strainer. I am lifting the chicken from the wok while the oil simply drains through the teeth of the Barracuda.
  10. Turn the heat down to medium low and add the cultured sour cream, tomatoes and coriander.
  11. Mix this all up until warmed through.
  12. Return the chicken to the wok and shovel this around until well combined with the sauce.
  13. Serve immediately with the accompaniments of your choice.
  14. You can find the full details of the Barracuda at this link -


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