Aromatic Chicken Curry

Name: Aromatic Chicken Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 Portionen
Ingredients: 2 piece Chicken breast; 1 piece Spring onion; 1 clove Garlic; 5 g Fresh ginger; 1 piece Small chili pepper; 5 g Ground curry; 2 g Ground turmeric; 2 g Ground cumin; 45 ml Crushed tomato; 2 g Salt; to taste Ground black pepper; 200 ml Coconut milk; Extra virgin olive oil; Fresh coriander or parsley

Main course

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

20 min

Servings

Difficulty

Easy

Prep Time

10 Min

Description

This chicken curry is a recipe that I often prepare when I have little time but want to eat something tasty and comforting. The combination of spices such as curry, turmeric and cumin give it an exotic and delicious flavor. Coconut milk adds creaminess and softens the spiciness of the chili pepper. It is perfect to accompany with basmati rice or naan bread. Go ahead and try it, you will love it! You can adjust the amount of chili pepper according to your taste for spice. If you don't have fresh ginger, you can use ground ginger, although fresh ginger gives it a more aromatic touch.

Ingredients (14 ingredients)

2 piece Chicken breast
1 piece Spring onion
1 clove Garlic
5 g Fresh ginger
1 piece Small chili pepper
5 g Ground curry
2 g Ground turmeric
2 g Ground cumin
45 ml Crushed tomato
2 g Salt
to taste Ground black pepper
200 ml Coconut milk
Extra virgin olive oil
Fresh coriander or parsley

Preparation (9 steps)

Preparation of ingredients

Make sure you have all the ingredients ready. Cut the chicken breasts into small pieces, the size of a bite. Finely chop the spring onion, the clove of garlic, the fresh ginger and the chili pepper (without seeds, if you use it).

Sauté the spring onion

Thermomix® Setting

2 min/248°F/Speed 1 120

Add a little extra virgin olive oil to the Thermomix bowl. Add the chopped spring onion and sauté for 2 minutes at 120°C on speed 1.

120

Add garlic, ginger and chili pepper

Thermomix® Setting

1 min/248°F/Speed 1 120

Add the chopped garlic, the chopped fresh ginger and the chopped chili pepper to the bowl. Sauté for 1 minute at 120°C on speed 1.

Incorporate the crushed tomato

Thermomix® Setting

2 min/212°F/Speed 1 100

Add the crushed tomato to the bowl and cook for 2 minutes at 100°C on speed 1.

120

Add the spices

Thermomix® Setting

30 sec/212°F/Speed 2 100

Incorporate the ground curry, the ground turmeric and the ground cumin to the bowl. Mix for 30 seconds at 100°C on speed 2.

Brown the chicken

In a separate pan, heat a little extra virgin olive oil over high heat. Salt and pepper the chicken pieces and brown them on all sides. Remove the chicken from the pan and set aside.

Incorporate the chicken and coconut milk

Thermomix® Setting

10 min/212°F/Speed 1 100 Reverse

Add the browned chicken to the Thermomix bowl. Pour in the coconut milk, salt and ground black pepper. Cook for 10 minutes at 100°C on speed 1 with left turn.

600

Reduce the sauce

Thermomix® Setting

5 min/Varoma/Speed 1 Varoma Reverse

If you want a thicker sauce, cook for an additional 5 minutes at Varoma temperature on speed 1 with left turn, without the measuring cup, to allow the sauce to reduce.

300