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Butter Chicken Risotto


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Ingredients

125 g

Butter Chicken Risotto

  • 500 g boneless skinless chicken thigh, diced
  • 1 onion, halved
  • 3 garlic cloves
  • 300 g cream (coconut milk works too)
  • 2 tbsp Butter Chicken Curry Powder, See notes
  • 40 g oil
  • 450 g Aborio Rice
  • 3 tbsp tomato paste
  • 120 gram Frozen mixed veg
  • 2 cubes frozen spinach leaves
  • 6
    30min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Add onion and garlic to bowl and chop 5 sec/speed 5.
  2. Scrape down sides, then add oil and chicken, then cook 7 min/120deg/rev/speed 7
  3. Add rice and cook 3 min/100deg/rev/speed 1
  4. add tomato paste, mix 5sec/speed 2
  5. Add butter chicken curry powder, chicken stock, cream, frozen spinach and cook 22min/100deg/rev/speed stirring.
  6. Transfer to thermal serving bowl, add frozen veggies, stir and let sit for 2 mins.
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Tip

Butter Chicken Curry Powder from thermo.nix

https://www.recipecommunity.com.au/basics-recipes/butter-chicken-curry-powder/s3aypwgn-43bea-158937-cfcd2-lpthsjzb


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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