Recipe may contain peanuts, tree nuts, milk, soy and sesame.
A no-fuss take on the traditional curry that we all know and love! Add a pinch of chilli powder if you prefer a bit of heat, or keep it as is – it’s the perfect easy dinner for children and adults alike.
1 tbsp coriander seed
3 tsp cumin seeds
1 small brown onion, quartered
4cm piece ginger, chopped
3 garlic cloves
1 tbsp oil
1 tbsp butter
400g can tomato polpa
125g (1/2 cup) thickened cream
600g chicken breast fillet, cut into 4cm pieces
1/2 cinnamon stick
5 whole cloves
5 cardamom pods, bruised
1 tsp smoked paprika
3 dried bay leaves
Fresh coriander sprigs, to serve
Steamed rice, to serve
4 Method Steps
Step 1Place coriander seeds(1 tbsp coriander seed) and cumin seeds (3 tsp cumin seeds) into the Thermomix mixing bowl without the measuring cup. Roast for 130: minutes/120C/speed 1. Insert the cup and grind for 1 minute/speed 9.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Add the onion (1 small brown onion, quartered), ginger (4cm piece ginger, chopped) and garlic (3 garlic cloves) and chop for 5 seconds/speed 7. Use the spatula to scrape down the sides of the bowl. Add the oil (1 tbsp oil) and butter (1 tbsp butter) and saute for 5 minutes/120C/speed 1. Add the tomato (400g can tomato polpa) and cream (125g (1/2 cup) thickened cream) and blend for 5 seconds/speed 8.
Step 3Add the chicken (600g chicken breast fillet, cut into 4cm pieces), cinnamon (1/2 cinnamon stick), cloves (5 whole cloves), cardamom (5 cardamom pods, bruised), paprika (1 tsp smoked paprika) and bay leaves (3 dried bay leaves). Season well with pepper. Use the spatula to stir to combine. Cook for 8 minutes/100C/speed 1. Set aside for 5 minutes to rest.
Step 4Top the butter chicken with coriander (Fresh coriander sprigs, to serve) springs. Serve with steamed rice (Steamed rice, to serve).