You are here:
  1. Home
  2. Main dishes - meat
  3. Lemon Chicken Curry


1 Lemon Chicken Curry

2 Main dishes - meat recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Lemon Chicken Curry

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

4 portion(s)

Marinade

  • 4 cm ginger fresh, peeled
  • 3 cloves garlic
  • 1 teaspoon tumeric powder
  • 65 g lemon juice, fresh if possible
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin ground
  • 3 teaspoons garam masala
  • 1 tablespoon coriander ground
  • 1 teaspoon paprika
  • 1/4 teaspoon chilli powder
  • 65 g plain Greek yoghourt

Meat

  • 1000 g Chicken thigh fillets, diced into 3cm pieces

Sauce

  • 4 cm Ginger fresh, peeled
  • 3 cloves garlic
  • 2 long green chillies, halved and deseeded
  • 3 brown onions, halved
  • 1 teaspoon tumeric powder
  • 2 tablespoons vegetable oil
  • 400 g canned diced tomatoes
  • 65 g lemon juice, fresh if possible
  • 1 stick cinnamon
  • 300 g double cream
  • 1 tablespoon honey
Add to shopping list
  • 6
    35min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Prepare the Marinade

  1. Place ginger and garlic in TM bowl and chop for 5 seconds / speed 7

  2. Add all the remaining marinade ingredients and mix 10 seconds / speed 7

  3. Pour marinade over diced chicken, mix and spread in a single layer on an oven baking tray. Cover and refridgerate for around 30 minutes

  4. Cook the chicken in a preheated oven (200 degrees) for 15-20 minutes until cooked through and just browning on the edges.

    5. Meanwhile, Prepare the Sauce

  5. Place ginger, garlic and green chillies in the TM bowl and chop 5 seconds / speed 7. Scrape down sides of bowl and repeat if necessary

  6. Add onions to TM bowl and chop 10 seconds / speed 7

  7. Add tumeric and oil then cook 100 degrees/3 mins/speed 2, MC removed

  8. Add tomatoes, lemon juice and cinnamon. Simmer 100 degrees/10 mins/speed 1

  9. Carefully remove cinnamon stick using spatula, then puree 30 secs/ speed 7

  10. Add cream and honey and cook 80 degrees for a further 2 mins on speed 5

    11. Assemble Dish

  11. Place cooked chicken and released liquid in a large bowl and pour over sauce. Stir to combine

10

Accessories you need

11

Tip

Beautiful topped with chopped fresh coriander and served with rice to soak up the sauce

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.

Other users also liked...

Comments

Add a comment

  • I love my curries and this one is beautiful. I...

    Submitted by kezza_65 on 6. November 2018 - 10:33.

    I love my curries and this one is beautiful. I also love salt and would recommend adding some seasoning.

    Login or register to post comments

  • awesome!!

    Submitted by nelldav on 17. November 2016 - 13:14.

    awesome!!

    Login or register to post comments