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:
- Chop chicken fillets in strips of 6x2cm. Marinate in Tandoori paste and oil and refrigerate for 1 hour.
- Add almonds to TM bowl and blitz at speed 10 to make almond meal. Empty into another bowl and set aside.
- Add crushed tomatoes and blend at speed 10 for 10 seconds. Set aside in another bowl.
- Clean and dry bowl. Add onion & blitz at speed 5.5 for 5 seconds. Scrape down bowl.
- Add ginger-garlic paste , oil & butter. Sauté for 3 minutes.
- 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.
- Blend onion/ tomato paste for 30 seconds on speed 10.
- 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.
- Add broccoli florets and garam masala. Cook for 5 minutes at 95◦C/speed 1/reverse blade.
- Garnish with chopped coriander to serve.
Tips & Notes:
- Using reverse blade in step 7 will ensure that the paneer cubes maintain their
- 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