thumbnail image 1
thumbnail image 1
Preparation time
10min
Total time
45min
Portion
4 portion(s)
Level
easy

Ingredients

Chettinad Chicken Curry

For the spice blend

  • 1 tablespoons fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon Kashmiri chilli powder

For the chicken

  • 50 g vegetable oil
  • 1 level teaspoons fennel seeds
  • 5 cm cinnamon quill
  • 150 g shallots, diced
  • 1 stalk curry leaves, fresh
  • 700 g skinless chicken thigh, cut into 5cm pieces
  • 20 g garlic, crushed
  • 20 g ginger, finely grated
  • 1 level teaspoons sugar
  • 1 level teaspoons salt
  • 60 g water
  • Basmati rice to serve

Accessories you need

  • Spatula TM5/TM6
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Recipe's preparation

  1. 1. Spice Blend:

    Place fennel, cumin, coriander seeds, black peppercorns, and Kashmiri chilli powder in the Thermomix bowl.
    Grind 20 sec / Speed 10 until a fine powder forms. Transfer to a bowl and set aside.

    2. Cooking the Chicken:

    Add vegetable oil, fennel seeds, cinnamon bark to the Thermomix bowl.
    Sauté 3 min / 120°C / Speed 1.
    Add shallots and curry leaves. Sauté 8 min / 120°C / Reverse / Speed Soft until soft and golden.
    Add chicken pieces and stir-fry 3 min / 120°C / Reverse / Speed Soft.
    Add garlic, ginger, sugar, salt, and reserved spice blend. Cook 2 min / 120°C / Reverse / Speed Soft.
    Pour in 100ml water, then cook 12 min / 100°C / Reverse / Speed Soft, stirring occasionally. If the sauce is too dry, add small splashes of water.

    3. Final Steps:

    Check if the chicken is tender. If needed, cook for an extra 3-5 min / 100°C / Reverse / Speed Soft.
    The sauce should be thick and clinging to the chicken.

Tip

Image credit: Keli Paan. Adapted from Rick Stein's India

Thermomix Model

  • Appliance TM 6 image
    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.

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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Rick Stein’s Chettinad Chicken Curry

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