Chicken Curry

You are here:

Print to PDF

[X]

Print recipe

Chicken Curry

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

Ingredients

4 person(s)

Ingredients

80 grams peanut oil
800 grams chicken thigh, Skin on, excess fat removed
270 grams coconut milk
6 --- Kaffir lime leaves
1 Lemongrass stalk
1 tbsp fresh lime juice
1 tsp caster sugar
Steamed rice or roti, to serve

Spice Paste

10 --- dried red chillies, Soaked in hot tap water for 30 minutes
5 Small red shallots, peeled chopped in half
4 cm piece galangal, peeled cut in 2 cm pieces
3 cm piece fresh ginger, Peeled cut in 2 cm pieces
3 cloves garlic
1 sticks lemongrass, White part only, chopped in 3
1 1/2 tsp turmeric
1 tsp shrimp paste

Add to shopping list

6

3h 0min

Preparation 30min

Baking/Cooking
7

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
9
Thai

Recipe's preparation

Paste

1. Soak chillies in hot water for 10-15 minutes or until soft.
2. Remove chillies and squeeze out some of the water, and add to bowl. Reserve soaking water.
3. Add the rest of ingredients to the bowl along with a pinch of salt.
4. Mix 5 seconds speed 5 MC on until smooth,adding a little of the chilli water if required.

Instructions

1. Place oil in bowl and heat on high heat for 1 minute.
2. Add paste and cook on high heat for 2 minutes or until the oil has risen to the surface of the paste.
3. Remove from bowl and stir through chicken to coat.
4. Add blade cover. Add coconut milk and 1/2 cup water, lime leaves, lemongrass and a pinch of salt.
5. Cook on Slow Cook 2hrs 85deg speed 2 MC on.
6. Check to see if chicken is cooked and the sauce has thickened.
7. Season with lime juice, sugar and salt if required.
8. Serve with rice or roti.

Accessories you need

Spatula TM5/TM6
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.