1t Parsely, dried
1 Chicken breast, halved
1 Carrot, chopped into chunks
Pinch salt & pepper
25g White wine
Place parsley, chicken, carrots, water, salt, pepper and bay leaf into the thermomix bowl. Slow cook function / 1hr 30mins/ 98'c.
Pour broth into a sieve and reserve stock. Put chicken mixture aside.
Add butter to thermomix bowl melt 3 min/ 100'c/ sp1.
Add flour and cook 3 min/ 100'c/ sp1.
Add 500g reserved stock, wine, cream and season with salt and pepper, cook 5 mins/ 100'c/ speed slow.
Add chicken mixture and heat 4 min/ 100'c/ reverse speed slow.
Serve hot with rice or mash.
50g Shallots, cut into pieces
2 Garlic cloves
2 teaspoon Parsley, dried
1 teaspoon Thyme, dried
1 teaspoon Oregano, dried
25g Olive oil
200g Mushrooms, sliced
500g Chicken Breast
115g Marsala wine
115g Chicken stock
1 tsp Mustard
30g Plain flour
½ tsp Salt, to taste
½ tsp ground black Pepper, to taste
115g Thickened cream
Place shallots, garlic, parsley, thyme and oregano into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add oil and 100g mushrooms and cook 3 min/high heat /reverse speed slow.
Add chicken, Marsala, stock, mustard, flour, salt and pepper and cook 20 min/100'c/reverse speed slow.
Add cream and 100g mushrooms and cook 5 min/100'c/reverse speed slow.
Garnish with chopped parsley and serve immediately.
1000 g Water
1 tsp Salt
350 g Rrice
Chicken Katsu Curry
15 g oil, plus extra for baking
3 Garlic cloves
120 g Onions, cut in large pieces (2 cm)
200 g Carrots, sliced (1 cm)
1/2 Tbp Curry powder
145 g Plain flour
500 g Chicken stock
20 g Brown sugar
15 g Japanese soy sauce
½ tsp Garam masala
1 dried Bay leaf
¼ tsp Salt
¼ tsp ground White pepper
2 eggs, whisked
160 g Panko breadcrumbs
2 large Chicken breasts, skinless, cut into tender sized portions
Place water and salt in mixing bowl. Insert simmering basket, weigh in rice and cook 18 min/100°C/speed 4. Transfer rice to a bowl and cover to keep warm. Clean mixing bowl.
Chicken Katsu Curry
Preheat oven to 200°C.
Place oil and garlic cloves in mixing bowl and chop 3 sec/speed 5.
Add onions and carrots and sauté 10 min/120°C/reverse speed 1.
Add curry powder and 45 g plain flour then cook 1 min/100°C/reverse speed 1.
Add stock, sugar, soy sauce, garam masala and bay leaf then with simmering basket instead of measuring cup on mixing bowl lid cook 15 min/Varoma/reverse speed 1. Once cooked add cream and blend sauce from speed 3-6 until its at a smooth consistency.
Preheat oven to 200'c. Line a baking tray with baking paper.
Meanwhile, mix remaining 100 g plain flour with salt and white pepper in a bowl. Put the eggs and breadcrumbs in two separate bowls. Coat chicken breasts in seasoned flour, then dip into whisked eggs then breadcrumbs. Use clean hands to press the breadcrumbs tightly on the chicken breasts, making sure both sides are coated.
Place coated chicken breasts onto a lined baking tray and bake for 15 minutes. Carefully turn over chicken and bake again for 15 minutes or until golden and cooked through. Slice chicken and serve hot with curry sauce and rice.
Serve with my quick flatbreads if wanted.
10g Garlic, minced
10g Ginger, paste
50g Rice wine vinegar
80g Soy sauce
35g Brown sugar
500g Chicken Breast, cut into stripes 2cm long
2 teaspoon Cornflower
2 teaspoon water
Place all ingredients (minus cornflower & water) into the thermomix bowl and cook for 15mins/Varoma/Reverse mix/Spoon symbol.
Mean while combine cornflour and water together in a small dish.
once cooking has finished add cornflour slurry into thermomix bowl and cook 4mins/Varoma/reverse mix/spoon symbol.
Serve with rice and garnish with spring onion and sesame seeds.