841
Chicken and green chilli curry in the Thermomix
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the spice paste:
- 1 bunch of coriander leaves
- 150g or 1 medium brown onion
- 5 fresh long green chillies
- 3 cloves of garlic
- 2 tbsp coriander seeds
- 1 tsp. cumin seeds
- 1 tsp black peppercorns
- 2 cardamom pods
For the chicken curry:
- 1 ½ tsp salt and 1-2 pinches, adjust to taste
- 200 g basmati rice
- 600 g chicken fillet, skinless, cut into pieces (2 cm)
- 800 g water
- 30 g vegetable oil
- 300 g or 2 medium brown onions
- 1 cinnamon stick
- 400 g coconut milk
- 200 g green beans, halved
Instructions
For the spice paste:
Put the ingredients in the bowl, insert the lid and measuring cup and blend for 20 seconds on speed 8 and set aside.
For the chicken curry:
- Put the water and 1 tsp salt in the bowl. Insert the cooking basket and weigh out the 200g of rice, then rinse thoroughly with cold water until the water runs clear. Put the cooking basket back in the bowl, put the Varoma in place, put the chicken in it and season with 1-2 pinches of salt and pepper. Insert the steamer tray, place the green beans in it, then steam for 20 min/Varoma/Speed 4. Remove the Varoma set and put aside. Remove the cooking basket and transfer the rice to a dish. Keep warm. Empty the bowl.
- Put the onions and oil in the bowl. Put on the lid and measuring cup and chop for 3 sec/speed 5. Scrape down the sides of the bowl with the spatula.
- Put the lid and measuring cup on and fry for 3 min/120°C/speed 1.
- Add cooked chicken, spice paste, coconut milk, ½ tsp salt and remaining 2-3 pinches pepper, cinnamon stick put lid and measuring cup on then cook 10 min/95°C/turn knife direction/speed 1.
- Add the cooked green beans and mix well with a spatula. Serve the chicken curry with rice and garnish with fresh coriander.
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