TM6 Chicken Curry with Bananas
Pane-Bistecca
Chicken curry is something very fine and there are many ways to cook it. I have designed and cooked a TM6 chicken curry! It’s very easy and also works in a normal pot.
I sometimes use these ready-made curry pastes, not the ones from Thailand, which are probably better known in Europe, but there are also some from India. You can choose from butter chicken curry, korma or vindaloo. The first is mild, the second is medium and the last is spicy.
As I have trouble with spiciness, i.e. my stomach has trouble with it, I chose the butter chicken curry. But it was very mild, so I added chili to it!
I sometimes use these ready-made curry pastes, not the ones from Thailand, which are probably better known in Europe, but there are also some from India. You can choose from butter chicken curry, korma or vindaloo. The first is mild, the second is medium and the last is spicy.
As I have trouble with spiciness, i.e. my stomach has trouble with it, I chose the butter chicken curry. But it was very mild, so I added chili to it!
Ingredients
6 Garlic cloves
1 red Onion
4 Slices Ginger
10 g Olive Oil
400 ml Coconut Milk
1 Bag Butter Chicken Curry Paste
2 small green Chilis
600 g Chicken Breasts, diced
Pepper
Chili Powder
10 Baby Bananas
20 g Butter
Instructions
1
Step 1
Put the garlic, onion, chili and ginger into the TM6 pot and chop for 3 seconds/speed setting 8. Push down with the spatula. (or chop by hand)
2
Step 2
Add the olive oil, coconut milk and curry paste, 2 min/90 G degrees/whisk <-- (or fry in a pan)
3
Step 3
Add the chicken and remaining spices, 25 min/100 C degrees/whisk <-- (let cook in the pan)
4
Step 4
Meanwhile, cook the white rice and fry the baby bananas in butter. Serve everything together with the chutney.
Notes
A mild curry, if you like, add more chili or sprinkle it on top. Here you find more TM6 Recipes.
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