Name: Chicken with Curry with Aromatic Basmati Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 800 g chicken breast; 1 tbsp curry; 25 g butter; 250 ml unsweetened coconut milk; 2 tbsp corn starch; 1 piece onion; 1 clove garlic; 1 piece fresh chili pepper; 2 tbsp extra virgin olive oil; fine salt; 250 g basmati rice; 1 bacca star anise; fine salt; chili pepper; parsley

Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This chicken with curry is a dish that I often prepare, because it is simple to make and everyone likes it! The chicken breast, cut into chunks and marinated in a creamy coconut and curry sauce, becomes very tender and tasty. The basmati rice, cooked with star anise, adds an aromatic touch that goes perfectly with the curry. Ideal for a dinner with family or friends, this dish is a real comfort food. It takes about an hour to prepare, including marinating, and is also perfect for those who don't have much time to devote to cooking. A tip? Add a pinch of fresh chili pepper for an extra touch!

Ingredients (15 ingredients)

800 g chicken breast
1 tbsp curry
25 g butter
250 ml unsweetened coconut milk
2 tbsp corn starch
1 piece onion
1 clove garlic
1 piece fresh chili pepper
2 tbsp extra virgin olive oil
fine salt
250 g basmati rice
1 bacca star anise
fine salt
chili pepper
parsley

Preparation (7 steps)

Preparation of the onion and garlic

Thermomix® Setting

3 Sec./Speed 5, 3 Sec./Speed 7

Insert 1 onion into the bowl and chop for 3 Sec./Stufe 5. Add 2 cloves of garlic and chop for 3 Sec./Stufe 7.

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tablespoons of extra virgin olive oil and 1 fresh chili pepper cut into pieces in the bowl. Sauté for 3 Min./120°C/Stufe 1.

180

Preparation of the curry sauce

In a pan, melt 25 g of butter over low heat. Add 1 tablespoon of curry and stir. Pour 250 ml of coconut milk (unsweetened) and cook until the butter is completely melted. Transfer the sauce to a large bowl.

Marinating the chicken

Cut 800 g of chicken breast into 3-4 centimeter pieces. Pour the chicken into the bowl with the curry sauce. Add fine salt to taste and 2 tablespoons of corn starch. Mix well to make sure the chicken is completely covered in the sauce. Cover with transparent film and let it rest in the refrigerator for at least 30 minutes.

Cooking the chicken with curry

Thermomix® Setting

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

Pour the marinated chicken into the bowl with the sautéed onion and garlic. Cook for 20 Min./100°C/Stufe 1/Linkslauf. If the sauce dries too much, add half a glass of coconut milk or water.

1200

Cooking the basmati rice

Meanwhile, boil 250 g of basmati rice in salted water flavored with 1 star anise berry in a pot. Cook for 12-15 minutes, then drain and set aside.

Plating

When the chicken is well cooked, plate: take a large serving dish and put the rice. In the center, make a hollow and pour the chicken and the curry sauce. Garnish with chopped parsley to taste and a little fresh chili pepper to taste in small pieces.