Chicken Curry (TM5)

Recipe of the week is Chicken Curry.

Description: This is a very popular Indian curry usually served with rice or naan all all over the world! 

Benefits: Chicken is one of the best natural sources of protein and very popular with fitness fanatics. The onion and tomato paste& spices infuse the curry with a wholesome flavour & aroma making it irresistible. It provides a good dose of  Vitamin A & C, Iron & calcium. 

Cook time: 20 min

Serves: 4    

Calories*: 444 Cal/ serve (16.4g Carbs | 19.6g Fat | 44.8g Protein)

Ingredients:

Item	Qty.
Chicken breast Or thigh fillets	700gm
Broccoli florets (optional)	100gm
Brown onion	1
Ardmona crushed tomato	1 can
Oil (rice bran, vegetable)	30ml
Butter	40gm
Almonds	10 – 15
Ginger-garlic paste	1 Tbsp
Tandoori paste	2 tbsp
Cinnamon powder	1 pinch
Turmeric	1 tsp
Cardamom powder	½ tsp
Coriander powder	1 tbsp
Keen’s traditional curry powder	1 tbsp
MDH Chicken curry masala	1 tbsp
Garam masala	1 tsp
Veggie stock-paste (TM)/ Masset Stock Powder	1 tbsp
White whine	100ml
Salt to taste if needed
Red Chilli powder (optional)	½ tsp
1 dried bay leaf
Thai red chilli (chopped)	garnish
Chopped coriander	garnish

Method:

1. Chop chicken fillets in strips of 6x2cm. Marinate in Tandoori paste and oil and refrigerate for 1 hour. 
2. Add almonds to TM bowl and blitz at speed 10 to make almond meal. Empty into another bowl and set aside. 
3. Add crushed tomatoes and blend at speed 10 for 10 seconds. Set aside in another bowl.
4. Clean and dry bowl. Add onion & blitz at speed 5.5 for 5 seconds. Scrape down bowl.
5. Add ginger-garlic paste , oil & butter. Sauté for 3 minutes.
6. Add pureed tomato and cook on high heat for 3 minutes at 120◦C/ speed 2. while the onion/ tomato paste cooks. While the onion/ tomato paste cooks, mix all spices except garam masala in a bowl with 3 tbsp of water to make spice mix.
7. Blend onion/ tomato paste for 30 seconds on speed 10.
8. Add chicken strips, spice mix, almond meal, white wine, veggie stock-paste & 100 ml of water. Spread chicken around the blade evenly. Cook for 8  minutes at 95◦C/speed 1/reverse blade.
9. Add broccoli florets and garam masala. Cook for 5 minutes at 95◦C/speed 1/reverse blade. 
10. Garnish with chopped coriander to serve. 

Tips & Notes:

1. Using reverse blade in step 7 will ensure that the paneer cubes maintain   their 
2. If you’re tracking your food on myfitnesspal, enter ‘Chicken Curry (Thermomix/ Thermomasala) to find and log to you diary. url – https://www.myfitnesspal.com/. To decrease your quantity consumed, just adjust amount when logging food.

* Calories as calculated in myfitnesspal