Chicken Fondue with Mild Curry

Name: Chicken Fondue with Mild Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 Portionen
Ingredients: 4 filets Chicken fillet; 200 ml Poultry stock; 4 c. à soupe Soy sauce; 500 c Bread crumb; 600 g Gouda; 2 clove Garlic; 4 piece Shallot(s); 125 c Dry white wine; 1 c. à soupe Cornstarch; 1 piece Orange(s); 2 c. à soupe Butter; 4 c. à soupe Oil; 2 c. à soupe Curry powder; to taste Ground nutmeg; to taste Salt; to taste Mill pepper

Main course

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Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Chicken Fondue with Mild Curry is ready in 45 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This curry chicken fondue is a comforting and flavorful dish, perfect for a cozy evening. I love preparing this recipe because it is both simple and original. The tender pieces of chicken, coated in a creamy curry and cheese sauce, are a real delight. Crispy bread perfectly complements the dish. It's a great way to revisit traditional fondue and add an exotic touch to your meal. Ideal for autumn or winter evenings, this dish will warm your hearts and taste buds. Preparation is quick and easy, making it a perfect choice for impromptu dinners or special occasions.

Ingredients (16 ingredients)

4 filets Chicken fillet
200 ml Poultry stock
4 c. à soupe Soy sauce
500 c Bread crumb
600 g Gouda
2 clove Garlic
4 piece Shallot(s)
125 c Dry white wine
1 c. à soupe Cornstarch
1 piece Orange(s)
2 c. à soupe Butter
4 c. à soupe Oil
2 c. à soupe Curry powder
to taste Ground nutmeg
to taste Salt
to taste Mill pepper

Preparation (10 steps)

Preparation of the chicken

Salt and pepper 4 chicken fillets. Heat 4 tbsp of oil in a pan and sauté the chicken fillets until golden brown. Set aside.

Cooking the chicken in the broth

Pour 100 ml of poultry stock and 4 tbsp of soy sauce into the pan with the chicken. Cook covered for 8 min over medium heat. Set aside.

Cutting the chicken and bread

Let the chicken fillets cool slightly and cut them into small pieces. Also cut 500 c of bread into pieces. Set aside.

Preparation of cheese and aromatics

Grate 600 g of cheese coarsely. Peel 2 cloves of garlic and 4 shallots and cut them finely. Set aside.

Chop the garlic and shallots

Thermomix® Setting

3 sec/Speed 7

Put 2 cloves of garlic in the bowl and chop 3 Sek./Stufe 7. Scrape the sides of the bowl with the spatula.

Sauté the garlic and shallots

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tbsp of butter to the bowl and sauté 3 Min./120°C/Stufe 1.

180

Add curry and poultry stock

Thermomix® Setting

5 min/212°F/Speed 2 100

Add 2 tbsp of curry powder, the rest of the poultry stock (100 ml) and 125 c of dry white wine to the bowl. Heat 5 Min./100°C/Stufe 2.

300

Melt the cheese

Thermomix® Setting

5 min/140°F/Linkslauf Speed 2 60 Reverse

Add 600 g of grated cheese to the bowl and mix 5 Min./60°C/Linkslauf Stufe 2 to melt the cheese. Use the spatula to help mix.

300

Add orange juice and cornstarch

Thermomix® Setting

2 min/140°F/Linkslauf Speed 2 60 Reverse

Mix 1 squeezed orange and 1 tbsp of cornstarch in a bowl. Add the mixture to the cheese in the bowl. Pepper and add a pinch of ground nutmeg. Mix 2 Min./60°C/Linkslauf Stufe 2.

120