Preparation time
5min
Total time
30min
Portion
4
portion(s)
Level
easy
Ingredients
Curry Sauce
- 2 tablespoons oil, can use olive, sunflower, rice bran
- 2 onions
- 5 cloves garlic
- 2 carrots
- 2 tablespoons plain flour
- 2 teaspoon curry powder
- 400 g chicken stock
- 2 teaspoon honey
- 4 teaspoons soy sauce
- 1 bayleaf
- 1 teaspoon garam masala
Chicken
- 4 chicken breasts, I slice mine down the middle
- plain flour
- eggs
- oil, for frying
- Panko Crumbs
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- 1. Place garlic & onions into bowl. Chop 10 seconds Speed 4.
2. Scrape down sides, add oil & cook at 100 degrees speed 1, 4mins.
3. Add carrots, chop for 5 sec speed 5.
4. Cook for 10 mins, speed 2, 80 degrees.
5. Add curry powder & flour. Cook 1 min, speed 2, 80 degrees.
6. Add honey, soy sauce and bay leaf. Cook 5 mins, speed 1, 100 degrees.
7. Add stock and garam masala and continue to cook for 20 mins, speed 1, 100 degrees.
8. To smooth the sauce slowly bring up to speed 10 for atleast 30 seconds or until desired consistency. - 1. Cut up your chicken into snitzel size pieces.
2. Place egg in a bowl with some milk, place flour in a bowl & also the panko crumbs.
3. Start by placing the chicken in the flour & coating it.
4. Coat the chicken in the egg mixture.
5. Coat the chicken in the panko crumbs.
6. Heat oil in a pan and fry the chicken until golden brown.
Serve with rice cooked in the thermomix.
You can freeze the curry sauce as it makes quite a lot.
Curry Sauce
Chicken
Thermomix Model
-
Recipe is created forTM 31
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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Comments
Makes a lot of sauce. I've frozen the left over to make an easy cooking night in the future. Very tasty and a nice amount of heat.
Amazing - I double batch and freeze one half! Takes me a while... but sooo worth it!
This Katsu looked and tasted like pumpkin soup, unsure why. All the other comments like it
BeesAreCool:Pablo crumbs gives it the authentic texture and taste but you could use cornflake crumbs or any combo of breadcrumbs... herby, Parmesan or plain
Family favourite! Absolutely delicious.
Nicolar001:thank you! I was just wondering what else I could use instead of the panko breadcrumbs
Great curry sauce, loads of flavour!!Did take longer than 30 minutes but I also cooked rice, made some veg and put the chicken in oven to finish cooking. Thank you
First time trying this recipe
Made this for the first time tonight. Took me a bit longer than 30 minutes but I did also make some coconut rice to go on the side. Next time I will cook up some veggies to go on the side too.
Quite a nice flavour, not spicy. I used Babas curry powder. Does make a heap of curry sauce. So plenty to freeze.
A staple in our house. So delicious
👌Delicious...family win! I added 50 grams or coconut milk left over from making coconut rice. I cooked the chicken in smaller portions and in air fryer. Also done with gluten-free flour and taste the same. So yummm thanks for sharing.
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