This healthy thermomix recipe for Chicken Tikka Masala is in celebration of the Skinnymixers Facebook Group reaching 20,000 followers!
This is my best Thermomix curry recipe to date and I have been working on perfecting it for a few weeks now (hubby isnt complaining!). I hope you enjoy it, as this is a very special recipe to me 🙂
Love Nik xx
Ingredients
- 200 g brown onion - halved
- 1 large red chilli - deseeded, roughly chopped
- 3 garlic cloves - peeled
- 20 g fresh ginger - peeled and roughly sliced
- 25 g apple cider vinegar
- 100 g olive oil
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp cardamom seeds
- 1 star anise
- 1 x 400 g | 14.1 oz tin of Ardmona chopped tomatoes
- 2 tsp salt
- ½ tsp chilli flakes - optional
- 1 tsp turmeric powder
- 2 tbsp malaysian meat curry powder
- 700 g chicken breast - diced
- 1 red capsicum - seeds removed, medium dice
- 70 g cream
- 1 tbsp garam masala - pepper free
- Large handful of fresh coriander - roughly chopped
Instructions
- Add onion, chilli, ginger, garlic and 115 g or 4 oz water to mixer bowl. Blend for 1 min/speed 7/MC on.
- Add apple cider vinegar to mixture and blend for 5 sec/speed 5/MC on. Set aside.
- Without washing the bowl, add olive oil, cinnamon, cloves, cardamom and star anise to mixer bowl. Sauté for 5 min/120°C or 250°F (or steaming temp for TM31 users)/slowest speed/reverse/butterfly/MC off.
- Add reserved onion mixture to bowl.
- Cook 8 min/120°C or 250°F (or steaming temp for TM31 users)/speed soft/reverse/butterfly/MC off.
- Add tinned tomato, salt, chilli if using, turmeric and curry powder to mixer bowl.
- Cook for a further 20 min/120°C or 250°F (or steaming temp for TM31 users)/slowest speed/reverse/butterfly/MC off.
- Place simmering basket on top of mixer bowl to prevent splatter.
- Add chicken breast to mixer bowl.
- Cook 11 min/100°C or 212°F/speed soft/reverse/butterfly/MC on.
- Add diced capsicum and cream to mixer bowl.
- Cook for a further 5 min/100°C or 212°F/slowest speed/reverse/butterfly/MC off.
- When curry has finished cooking, remove it to an insulated server, stir through garam masala and chopped coriander, cover and let it stand for 5 min to infuse.
Notes
Omit the extra chilli flakes if you don't want it too spicy, its not a very hot curry bit it has a little bite - otherwise serve with raita yoghurt for cooling.
If you make your own garam masala, take care to choose a recipe without a lot of peppercorns. Some garam masala mixes use a lot of pepper which will make this dish quite spicy.
You can find the curry powder at Asian and Indian grocers or online here: http://bit.ly/1PXPEsY. Skinnymixers recieve 10% off using the discount code SKMIX in the shopping cart and if you stock up on other things you need its only a $12 flatrate shipping fee x (not sponsored)
Reduce the quantities if you are using a western style curry powder like keens. I use the Babas brand curry powder.
If you make your own Malaysian meat curry powder then start off with 1 tsp only due to concentration.
I highly recommend you only use Ardmona brand tinned tomatoes - its the only tinned tomato I find which produces a nice thick sauce 🙂
You can leave out the cream or substitute with yoghurt for a lower calorie option or coconut or cashew cream for a dairy free option.
Important note: Don't increase the quantities of any ingredients - this will avoid overloading your mixer.
Bellini users
Use blunt blade for this recipe. Do not use butterfly to avoid the risk of overheating your machine.
At step 3, step 5 and step 7 use speed 1 and ST temp if using an Intelli and 120°C or 250°F if using a Supercook.
At step 10 and step 12 use speed 1.
At step 10 and step 12 use speed 1.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 354kcal | Carbohydrates: 6.6g | Protein: 28.7g | Fat: 23.1g | Saturated Fat: 5.9g | Sodium: 1330mg | Sugar: 5.5g
and then