Chicken curry
Chicken curry is a quick and easy dish that is both delicious and healthy.
Servings: 4
Calories: 437kcal
Equipment
- Thermomix
- Schneidebrett und Messer
- Schüssel
Zutaten
- 400 g Chicken fillet Or chicken breast (approx. 14 oz)
- 1 Red bell pepper
- 2 Spring onions
- 1 Small zucchinis
- 200 g Long grain rice parboiled (approx. 7 oz)
- 1200 ml Water (approx. 40.5 fl oz)
- 1 Tsp Salt
For the marinade:
- 20 g dark soy sauce (approx. 0.5 oz)
- 1 Tbsp Honey
- 1 Tbsp Curry
- ½ Tsp Salt
For the sauce:
- 200 ml Coconut milk (approx. 7 fl oz)
- 1 Tsp Curry
- 1 Tsp Sweet paprika powder
- 1 Tsp Salt
- 1 Tbsp Cornstarch
Zubereitung
Preparations:
- 400 g Chicken fillet, 20 g dark soy sauce, 1 Tbsp Honey, 1 Tbsp Curry, ½ Tsp SaltCut the chicken fillet into bite-sized pieces, place in a bowl with the ingredients for the marinade, mix well and leave to stand for at least 30 minutes.
- 200 g Long grain rice, 1200 ml WaterPlace the rice in the cooking pot and wash under running water. Then place the cooking tray with the rice in a bowl of water so that the rice is completely covered.
- 200 g Long grain rice, 1200 ml WaterNote: Washing is used to remove starch and impurities, and soaking ensures that the rice absorbs water evenly. This ensures even cooking and prevents the rice from remaining unevenly or partially dry. Soaking also shortens the cooking time, as the rice has already absorbed moisture.
Preparation:
- 1 Red bell pepperWash the peppers, halve, deseed and cut lengthwise into thin strips. Then cut the strips in half.
- 2 Spring onionsThen wash the spring onions, cut off the ends and slice into rings.
- 1 Small zucchinisWash the zucchinis, cut off the ends, halve lengthwise, halve the halves again and cut into slices.
- 1 Red bell pepper, 2 Spring onions, 1 Small zucchinisPlace the butterfly (stirring attachment) on the base of the Varoma® and pour the chopped vegetables into the Varoma® . (Inserting the stirring attachment into the Varoma® improves the steam circulation. The steam can circulate better between the pieces of vegetables, which leads to more efficient cooking).
- 200 g Long grain rice, 1200 ml Water, 1 Tsp SaltNow add 1200 ml of water and 1 teaspoon of salt to the mixing bowl and insert the cooking pot with the rice.
- 1 Red bell pepper, 2 Spring onions, 1 Small zucchinisThen place the Varoma® with the vegetables on top.
- 400 g Chicken filletSpread the marinated chicken in the Varoma® tray and place on top. Close with the lid and cook 22 min. / Varoma® / Level 1.
- 400 g Chicken fillet, 1 Red bell pepper, 2 Spring onions, 1 Small zucchinis, 200 g Long grain riceOnce the time has elapsed, remove the Varoma® with the meat and vegetables and set aside. Remove the cooking tray with the rice and keep warm.
- Drain the cooking liquid from the mixing bowl, reserving 200 g of the cooking liquid.
- 200 ml Coconut milk, 1 Tsp Curry, 1 Tsp Sweet paprika powder, 1 Tsp Salt, 1 Tbsp CornstarchPut these back into the mixing bowl with the remaining ingredients for the sauce and boil 3 min. / 100°C (210°F) / level 3.
- 400 g Chicken fillet, 1 Red bell pepper, 2 Spring onions, 1 Small zucchinis, 200 g Long grain ricePlace the vegetables and meat in a bowl, pour over the sauce and serve with the rice.
Notes
- To serve, sprinkle with fresh parsley and sesame seeds.
- The sauce can be refined with other spices as desired. Red or yellow curry paste, cardamom, coriander or chili flakes are suitable.
