Chicken curry using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.8)
Preparation time
52 min
Total time
55 min
Servings
1
Calories / Serving
334 Cals
Difficulty
Easy
Imagine a culinary adventure where the vibrant spices of the East meet the comforting embrace of a classic Western dish. Chicken breasts with mustard and curry sauce is not just a meal; it's a passport to flavor town! With just a pinch of salt, pepper, and curry, we elevate tender chicken cutlets into a creamy, dreamy sauce that whispers tales of far-off lands. Did you know that mustard has been used since ancient times, and curry is often considered a symbol of warmth and hospitality? This dish is perfect for a dinner party or a cozy night in, paired with fluffy rice that soaks up every drop of that delicious sauce. Bon appétit!
Ingredients
- 100 g Whole rice flour
- 500 g Water
- 10 g Salt
- 500 g Chicken breast
- 2 Tablespoon(s) Curry
- 1 Tablespoon(s) Mustard
- 20 g Olive oil
- 10 g Fresh coriander
Steps
Rice
- Add 100 g of whole rice flour, 500 g of water, 5 g of salt in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 4.
- Setaside the preparation content at a container.
Chicken Curry Sauce
- Wash the food processor bowl.
- Cut Chicken Breasts into medium-sized pieces.
- Add 500 g of chicken breast, 2 tablespoon(s) of curry, 1 tablespoon(s) of mustard, 5 g of salt, 20 g of olive oil in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 1 in inverse.
- Add 10 g of fresh coriander in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Serve Hot.
- Serve the Chicken Curry Sauce over the cooked Rice.
