Name: Crispy Curry Chicken on Radish Salad
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 3 piece Radishes; 50 g Cranberries; 250 ml Plum wine; 1 piece small Chili pepper; 3 tbsp brown Sugar; 50 g Peanut kernels; 2 tbsp White wine vinegar; 4 piece Chicken fillets; 1 tbsp Curry powder; to taste Salt; to taste Pepper; 50 g Whipping cream; 2 piece Eggs; 2 tbsp Pineapple Curry Mustard; 2 tbsp Flour; 75 g Panko breadcrumbs; 1 l Oil for deep-frying; 8 Halme Chives; dried Pineapple slices

Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

40 Min

This Thermomix® recipe for Crispy Curry Chicken on Radish Salad is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This curry chicken on radish salad is an absolute highlight! The combination of crispy chicken and the sweet and spicy radish salad is simply unbeatable. I like to make this recipe in the summer when the radish comes fresh from the market. The preparation is a bit more complex, but it's definitely worth it. The salad can be prepared well in advance, so you only have to bake the chicken just before serving. A great dish for birthdays or other festive occasions. The curry and chili give the dish a pleasant spiciness, which is balanced out by the sweetness of the cranberries. Simply delicious!

Ingredients (19 ingredients)

3 piece Radishes
50 g Cranberries
250 ml Plum wine
1 piece small Chili pepper
3 tbsp brown Sugar
50 g Peanut kernels
2 tbsp White wine vinegar
4 piece Chicken fillets
1 tbsp Curry powder
to taste Salt
to taste Pepper
50 g Whipping cream
2 piece Eggs
2 tbsp Pineapple Curry Mustard
2 tbsp Flour
75 g Panko breadcrumbs
1 l Oil for deep-frying
8 Halme Chives
dried Pineapple slices

Preparation (6 steps)

Prepare radish

Thermomix® Setting

3 min/248°F/Speed 1 120

Peel the radishes and slice them into thin slices. Soak cranberries in plum wine. Wash the chili, halve lengthwise and remove the seeds. Cut the pod into thin strips. Put sugar in the mixing bowl and caramelize for 3 min./120°C/speed 1.

180

Prepare cranberry broth

Thermomix® Setting

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

Add cranberries in wine and chili to the mixing bowl. Simmer for 5 min./100°C/speed 1 reverse rotation until the caramel has dissolved. Roast peanuts in a pan without fat. Remove and chop coarsely. Add nuts and vinegar to the cranberry broth and simmer for another 5 min./100°C/speed 1 reverse rotation.

300

Prepare chicken

Wash chicken fillets, pat dry, sprinkle with curry powder and season with salt and pepper. Beat the cream lightly. Whisk eggs, cream and pineapple mustard. Turn chicken fillets in flour, knock off excess flour, then pull through the egg mixture and turn in panko breadcrumbs.

Chop chives

Thermomix® Setting

3 sec/Speed 5

Meanwhile, wash the chives, shake dry and put in the mixing bowl. Chop for 3 sec./speed 5. Transfer.

Mix radish salad

Mix radish slices, chives and marinade in a bowl.

Bake chicken

Heat oil in a large, high pan or a wide pot (approx. 160 °C). Fry chicken fillets in fat, possibly in portions, for 8–10 minutes until golden brown. Cut the fillets into slices. Arrange chicken and salad and garnish with dried pineapple slices.