Fiery Chicken Curry

Name: Fiery Chicken Curry
Prep time: 45 min
Total time: 45 min
Yield: 6 Portionen
Ingredients: 3 tablespoon ghee (clarified butter); 1 piece red onion, finely chopped; 3 clove garlic, finely chopped; 1 piece (4 inch) fresh ginger, finely chopped; 1.5 pounds skinless, boneless chicken breast halves, cut into bite-size pieces; 1 teaspoon ground fennel seed; 1.25 teaspoon lal mirchi (ground Indian red chile pepper); 1.25 teaspoon ground cumin; 1 teaspoon ground coriander; 0.25 teaspoon ground ginger; 14 teaspoon ground fenugreek; 0.25 teaspoon ground turmeric; 0.25 teaspoon ground cardamom; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground cloves; 6 tablespoon water, divided; 5 piece fresh red jwala chiles, finely chopped (use gloves); 7 piece habanero chiles, finely chopped (use gloves); 4 piece roma (plum) tomatoes, finely chopped

Main Course

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Cook Time

45 min

Servings

Difficulty

Hard

Prep Time

45 Min

Description

This fiery chicken curry is not for the faint of heart! It's packed with flavor and a serious kick from the jwala and habanero chiles. I've been experimenting with different spice blends for years, and this one is a real winner. The combination of fennel, cumin, coriander, and other warm spices creates a complex and aromatic base that perfectly complements the heat. Serve it with rice or naan bread for a complete and satisfying meal. Be sure to use gloves when handling the chiles! This dish is perfect for a chilly evening when you need a little extra warmth.

Ingredients (20 ingredients)

3 tablespoon ghee (clarified butter)
1 piece red onion, finely chopped
3 clove garlic, finely chopped
1 piece (4 inch) fresh ginger, finely chopped
1.5 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
1 teaspoon ground fennel seed
1.25 teaspoon lal mirchi (ground Indian red chile pepper)
1.25 teaspoon ground cumin
1 teaspoon ground coriander
0.25 teaspoon ground ginger
14 teaspoon ground fenugreek
0.25 teaspoon ground turmeric
0.25 teaspoon ground cardamom
0.25 teaspoon ground cinnamon
0.25 teaspoon ground black pepper
0.25 teaspoon ground cloves
6 tablespoon water, divided
5 piece fresh red jwala chiles, finely chopped (use gloves)
7 piece habanero chiles, finely chopped (use gloves)
4 piece roma (plum) tomatoes, finely chopped

Preparation (8 steps)

Chop onion, garlic, and ginger

Thermomix® Setting

5 sec/Speed 5

Add 1 red onion, finely chopped, 3 cloves garlic, finely chopped, and 1 (4 inch) piece fresh ginger, finely chopped to the mixing bowl. Chop for 5 Sec./Stufe 5.

Sauté aromatics

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 3 tablespoons ghee (clarified butter) to the mixing bowl. Sauté for 3 Min./120°C/Stufe 1.

180

Add chicken and brown

Thermomix® Setting

10 min/248°F/Speed 1 120

Add 1 ½ pounds skinless, boneless chicken breast halves, cut into bite-size pieces to the mixing bowl. Cook for 10 Min./120°C/Stufe 1.

600

Prepare spice paste

Thermomix® Setting

10 sec/Speed 3

Add 1 teaspoon ground fennel seed, 1 ¼ teaspoons lal mirchi (ground Indian red chile pepper), 1 ¼ teaspoons ground cumin, 1 teaspoon ground coriander, ¼ teaspoon ground ginger, 14 teaspoons ground fenugreek, ¼ teaspoon ground turmeric, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, ¼ teaspoon ground black pepper, ¼ teaspoon ground cloves, and 2 tablespoons water to the mixing bowl. Mix for 10 Sec./Stufe 3.

Fry spice paste

Thermomix® Setting

2 min/248°F/Speed 1 120

Cook for 2 Min./120°C/Stufe 1.

120

Simmer with water

Thermomix® Setting

8 min/212°F/Speed 1 100

Add remaining 4 tablespoons water to the mixing bowl. Cook for 8 Min./100°C/Stufe 1, stirring constantly with the spatula to prevent spices from burning.

480

Add chiles and tomatoes

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 5 fresh red jwala chiles, finely chopped (use gloves), 7 habanero chiles, finely chopped (use gloves), and 4 roma (plum) tomatoes, finely chopped to the mixing bowl. Cook for 10 Min./100°C/Stufe 1, stirring occasionally with the spatula.

600

Cook until chicken is done

Thermomix® Setting

2 min/212°F/Speed 1 100

If chicken is still slightly pink inside, add more water, a tablespoon at a time, and cook for 2 Min./100°C/Stufe 1 until water has evaporated and chicken is cooked through.

120