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1 Chicken and Tofu Curry

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Chicken and Tofu Curry

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Ingredients

4 portion(s)

Chicken and Tofu Curry

  • 4-6 skinless chicken thigh fillets, cut into quarters
  • 1 onion quartered
  • 4 cloves garlic
  • 5 cm piece fresh ginger, peeled, cut into rings
  • 1 - 400g can tomatoes
  • 1/2 red capsicum
  • 30 g vegetable oil
  • 2 tablespoons garam masala, from EDC
  • 1 tablespoon curry powder or quantity to taste, from EDC
  • 1 teaspoon cumin
  • 250 g block of tofu, cubed
  • 2 tablespoons natural yoghurt or cream
  • 1 tablespoon Veg Stock Concentrate, from EDC
  • 1 bunch fresh coriander, or use coriander in tube
  • 1 small handful vietnamese mint, optional
  • salt and pepper to taste
  • extra chillies, optional
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Recipe's preparation

    Chicken and Tofu Curry

  1. If using fresh coriander and Vietnamese mint, chop 5 secs, speed 7.

    Set aside. No need to rinse bowl.

  2. Put onion, garlic and ginger into bowl, chop 3 secs, speed 7.

    Scrape down sides.

    Add oil, cook 3mins, 100oC. Without MC

  3. Add garam masala, curry powder and cumin.

    Cook 1 min, 100oC, speed 1. Without MC

  4. Add tinned tomatoes and capsicum chop 6 secs, speed 5. With MC

    Add stock concentrate, cook 4 mins, 100oC speed 1.

  5. Add chicken thigh fillets, coriander, mint, salt and pepper and extra chillies (if using).

    Cook 10mins, 100oC, speed softGentle stir setting, reverseCounter-clockwise operation. With MC tilted to avoid splashes.

    After 6 mins add tofu, continue to cook.

  6. Add yoghurt or cream, cook 2 - 3 mins, 90oC, speed softGentle stir setting, reverseCounter-clockwise operation.

  7. Serve on a bed of rice.

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Tip

This curry improves with keeping. The tofu will absorb the flavours.

 

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.

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  • Winner! Very nice and easy. I added potato, carrot...

    Submitted by The organised chef on 23. February 2019 - 20:11.

    Winner! Very nice and easy. I added potato, carrot and pumpkin to the recipe with the chicken and omitted the tofu because I didn’t have any. Substituted coriander for 3/4 teaspoon of coriander powder because it’s all I had. Also used coconut cream instead of yoghurt. Was very nice. I love that I was able to use organic tinned tomatoes and it wasn’t too overpowering. Great recipe!

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  • Lovely curry, used chickpeas instead of chicken...

    Submitted by sallydz on 24. March 2018 - 14:36.

    Lovely curry, used chickpeas instead of chicken and small tin of coconut milk instead of cream.

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  • i replaced the chicken with a

    Submitted by Healthymumma84 on 2. November 2016 - 19:55.

    i replaced the chicken with a tin of chick peas and this meal was delish... i have to admit this is probably best made the day before as the tofu needs to soak up all the goodiness!!! 

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  • Lovely didn't have the mint

    Submitted by Babblingapril on 26. January 2014 - 07:58.

    Lovely tmrc_emoticons.-) didn't have the mint but it was very tasty. Thanks for posting.

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  • Made this for dinner tonight

    Submitted by Jadeikins on 17. April 2013 - 19:33.

    Made this for dinner tonight and my partner and I were very pleased!  We omitted the yogurt as I'm dairy free and I also didn't have any Vietnamese Mint.  It was delicious!  Big thumbs up from me!   Big Smile

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  • For a vegetarian option the

    Submitted by annebarnes on 10. March 2013 - 22:16.

    For a vegetarian option the chicken can be replaced with chickpeas - 2 x 400g tins. tmrc_emoticons.)

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