Chicken with Mild Curry and Tomatoes
Main course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
This Thermomix® recipe for Chicken with Mild Curry and Tomatoes is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This chicken with mild curry and tomatoes is a comforting and flavorful dish, perfect for a weeknight dinner. I love the simplicity of this recipe, which requires only a few fresh ingredients and spices that I always have on hand. The combination of tender chicken, juicy tomatoes and fragrant curry is a real treat. This dish is ideal for those who like exotic flavors but prefer mildly spiced dishes. Serve with basmati rice for a complete and balanced meal. A real treat for the whole family!
Ingredients (13 ingredients)
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200 tbsp Chicken breast(s)
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400 can Peeled tomato(es)
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0.5 piece Eggplant(s)
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125 g Plain yogurt(s)
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1 piece Onion(s)
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1 clove Garlic
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1 c. à café Curry powder
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0.5 c. à café Ginger
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0.5 c. à café Sweet pepper
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Fresh coriander
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to taste Sunflower oil
-
to taste Salt
-
to taste Pepper
Preparation (7 steps)
Ingredient preparation
Remove the nerves present on the chicken breasts, then cut them into medium cubes. Wash and cut the half eggplant into slices. Peel the onion and garlic.
Chop the onion and garlic
Put the onion in the mixing bowl and chop 3 Sek./Stufe 5. Add the garlic and chop 3 Sek./Stufe 7. Scrape the sides of the bowl with the spatula.
Sauté the onion and garlic
Add a drizzle of sunflower oil to the mixing bowl and sauté 3 Min./120°C/Stufe 1.
Cooking the chicken and vegetables
Salt and pepper the chicken cubes. In a frying pan, heat a drizzle of sunflower oil over high heat. Brown the chicken for 1 min on each side, then set aside. Add the eggplant slices to the pan and cook for 2 to 3 min, stirring well.
Adding tomatoes and cooking
Pour the peeled and crushed tomatoes into the mixing bowl. Add the eggplant and chicken. Cover and cook 10 Min./100°C/Stufe 1.
Finalization and seasoning
Add the plain yogurt, curry powder, ginger and sweet pepper to the mixing bowl. Adjust the seasoning with salt and pepper if necessary. Cook for another 2 Min./90°C/Stufe 1/Linkslauf.
Serve
Wash, pat dry and finely chop the sprigs of fresh coriander. Serve the chicken with mild curry and tomatoes immediately, sprinkled with chopped coriander. Enjoy immediately with basmati rice.
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Created by
Chloe Richard
3
Rezepte
0
Kochbücher
Allergens
- Milk (including lactose)
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