Aromatic Curry with Chicken and Vegetables

Name: Aromatic Curry with Chicken and Vegetables
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 3 piece Onions; 3 clove Garlic; 1 piece Ginger; 4 piece Carrots; 1 piece Bell pepper(s), red; 1 piece Zucchini, small; 500 g Chicken breast fillet(s); 2 tbsp Tomato paste; 3 tbsp Garam Masala; 400 g Tomatoes, chopped; 400 g Coconut milk; 1 piece Mango(s), optional; 2 Tasse/n Basmati rice or Jasmine rice; 2 tbsp Salt and Pepper

Main Course

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Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

25 Min

This Thermomix® recipe for Aromatic Curry with Chicken and Vegetables is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This curry is an absolute highlight for anyone who likes it aromatic and slightly spicy! I often make it when I feel like something exotic but don't want to spend hours in the kitchen. The chicken becomes wonderfully tender, the vegetables remain crisp, and the coconut milk provides a creamy consistency. I particularly like the combination with fresh mango, which adds a fruity note. Perfect for a cozy evening with friends or family. If you like it vegan, you can simply replace the chicken with tofu.

Ingredients (14 ingredients)

3 piece Onions
3 clove Garlic
1 piece Ginger
4 piece Carrots
1 piece Bell pepper(s), red
1 piece Zucchini, small
500 g Chicken breast fillet(s)
2 tbsp Tomato paste
3 tbsp Garam Masala
400 g Tomatoes, chopped
400 g Coconut milk
1 piece Mango(s), optional
2 Tasse/n Basmati rice or Jasmine rice
2 tbsp Salt and Pepper

Preparation (11 steps)

Cook rice

Put the rice in a pot and cover with 2 cups of water per cup of rice. Add 2 teaspoons of salt and simmer for about 20 minutes until the water has evaporated and the rice is cooked. By the way: If you prefer brown rice, please note that it usually takes a little longer to cook.

Keep rice warm

The rice should be ready at the same time as the curry. If it is ready earlier, turn off the stove and put the lid on. Rice keeps wonderfully warm for some time.

Prepare vegetables

Peel the onions, garlic and ginger. Wash the carrots and cut into 1 mm slices. Cut the peppers and zucchini into pieces. Cut the chicken breast fillet into bite-sized pieces.

Chop onions, garlic and ginger

Thermomix® Setting

3 sec/Speed 5

Place the onions in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.

Add garlic and ginger

Thermomix® Setting

3 sec/Speed 7

Add garlic and ginger to the onions in the mixing bowl and chop for 3 sec./speed 7. Push down with the spatula.

Sauté vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

Add some oil to the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Fry vegetables and chicken

Place carrot slices, peppers, zucchini and chicken in a pan with some oil, season with a pinch of pepper and salt and continue to fry until the chicken meat is no longer pink.

Prepare curry

Thermomix® Setting

1 min/212°F/Speed 1 100

Add the fried vegetables and chicken to the mixing bowl. Add tomato paste and Garam Masala and sauté for 1 min./100°C/speed 1.

Finish curry

Thermomix® Setting

5 min/212°F/Speed 1 Linkslauf 100 Reverse

Add the chopped tomatoes and coconut milk, stir in and let everything simmer gently for about 5 min./100°C/speed 1 reverse rotation until the chicken is cooked and the vegetables are al dente.

300