Aromatic Chicken Curry

Name: Aromatic Chicken Curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 Portionen
Ingredients: 2 pounds skinless, boneless chicken breast halves; 2 teaspoon salt; 3 tablespoon cooking oil; 1.5 cups chopped onion; 1 tablespoon minced garlic; 1.5 teaspoon minced fresh ginger root; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon cayenne pepper; 1 tablespoon water; 1 can crushed tomatoes (15 ounce); 1 cup plain yogurt; 2 tablespoon chopped fresh cilantro; 1 teaspoon salt; 0.5 cup water; 1 teaspoon garam masala; 1 tablespoon fresh lemon juice

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

50 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This aromatic chicken curry is a flavorful and comforting dish, perfect for a cozy dinner. I've been making this recipe for years, and it's always a hit! The chicken is tender and juicy, simmered in a rich and fragrant sauce made with a blend of spices, tomatoes, and yogurt. It's surprisingly easy to make, especially with the help of the Thermomix®. Serve it with rice or naan bread for a complete and satisfying meal. This curry is also great for meal prepping – it tastes even better the next day! Feel free to adjust the amount of cayenne pepper to your liking.

Ingredients (19 ingredients)

2 pounds skinless, boneless chicken breast halves
2 teaspoon salt
3 tablespoon cooking oil
1.5 cups chopped onion
1 tablespoon minced garlic
1.5 teaspoon minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 can crushed tomatoes (15 ounce)
1 cup plain yogurt
2 tablespoon chopped fresh cilantro
1 teaspoon salt
0.5 cup water
1 teaspoon garam masala
1 tablespoon fresh lemon juice

Preparation (9 steps)

Prepare the chicken

Sprinkle the 2 pounds of skinless, boneless chicken breast halves with 2 teaspoons of salt. Set aside.

Brown the chicken

Heat 3 tablespoons of cooking oil in a large skillet over high heat. Brown the chicken in batches, adding more oil as needed, until partially cooked and golden on all sides. Transfer the browned chicken breasts to a plate and set aside.

Chop onion, garlic and ginger

Thermomix® Setting

3 sec/Speed 5

Add 1 ½ cups of chopped onion to the Thermomix bowl and chop for 3 seconds/Stufe 5. Add 1 tablespoon of minced garlic and 1 ½ teaspoons of minced fresh ginger root.

Sauté the aromatics

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the chopped onion, garlic, and ginger to the Thermomix bowl. Cook for 3 minutes/120°C/Stufe 1.

180

Add spices and water

Thermomix® Setting

1 min/248°F/Speed 1 120

Add 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 1 teaspoon of cayenne pepper, and 1 tablespoon of water to the Thermomix bowl. Cook for 1 minute/120°C/Stufe 1.

Add tomatoes, yogurt, cilantro, and salt

Thermomix® Setting

10 sec/Speed 3

Add 1 (15 ounce) can of crushed tomatoes, 1 cup of plain yogurt, 1 tablespoon of chopped fresh cilantro, and 1 teaspoon of salt to the Thermomix bowl. Mix for 10 seconds/Stufe 3.

Combine chicken and sauce

Return the browned chicken breast to the skillet along with any juices on the plate. Pour the sauce from the Thermomix bowl over the chicken. Add ½ cup of water and bring to a boil, turning the chicken to coat with the sauce.

Simmer the curry

Sprinkle 1 teaspoon of garam masala and 1 tablespoon of cilantro over the chicken. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes.