Name of Recipe: Curry and Banana Chicken
Number of People: 4
Ingredients:1 clove of garlic
30g extra virgin olive oil 'EVO'
1 tsp paprika
A pinch of salt
500g chicken breast, cut into pieces
60g onion, quartered
30g EVO
1 tsp ground ginger
2 tsp curry (or less up to taste)
Chili flakes (up to taste)
200g boiling water
1 tsp Thermomix vegetable stock concentrate
150g banana, peeled and sliced
Preparation: * Chop garlic for 5 seconds on Speed 7. Scrape down the sides of TM Bowl
* Add EVO, paprika and salt. Mix for 10 seconds on Speed 3
* Put chicken in a bowl, pour down the sauce and mix. Close with a lid or cover with plastic film. Let it rest in the fridge at least 30 minutes
* Chop onion for 5 seconds on Speed 7. Scrape down the sides of TM Bowl
* Add EVO. Cook for 3 minutes at 100ºC on Speed 1
* Add chicken. Cook for 3 minutes at 100ºC on Reverse / Soft Speed
* Add ginger, curry, chilli flakes, boiling water and TM stock concentrate. Cook for 5 minutes at 100ºC on Reverse / Soft Speed
* Add banana slices, cook for 3-5 minutes at 100ºC on Reverse / Speed 1
* Serve into the plates
Serving idea: You can serve it with some rice
Enjoy...
It's adapted with a few changes from the recipe called "Pollo al Curry e Banana" in the book named Oggi FruttaPhotos: http://thermomixtarifdefterim.blogspot.com/2011/02/curry-and-banana-chicken.htmlmembers' commentsJD - I had an hour to whip up something for my DD for lunch today so thought of this recipe farfallina. Only had 306g chicken fillet but it was enough for 4 people with rice. Because I like a lot of sauce, I used the other quantities but only a tiny pinch of dried chillies and 1 tspn curry powder & thickened it with 2 tblspns cornflour/water. It was lovely. Whilst the chicken was marinating I cooked the rice and was finished well in time for her arrival. Will post a picture later. Thank you for the recipe - I will probably use chicken thighs next time as it is my preferred cut of chicken for curries. I only cooked the chicken for 9 minutes all up (being breast meat) but would stick to the longer cooking times for thighs.
