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Creamy chicken and apple curry in the Thermomix

Total time53 min Preparation and possible waiting 15 min · Cooking 38 min

Preparation and possible waiting: 15 min · Cooking: 38 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens
Milk: Ingredient to check: Butter, Cream. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Tender chicken in a creamy curry, onion and apple sauce made in the mixing bowl.
Jump to steps
Creamy chicken and apple curry in the Thermomix, finished dish
15 minpreparation and possible waiting
38 mincooking
6servings
3.672 kcalwhole recipe
612 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 53 min Preparation and possible waiting 15 min · Cooking 38 min

Preparation and possible waiting: 15 min · Cooking: 38 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style
Allergens
Milk: Ingredient to check: Butter, Cream. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.
View full classification 22 tags
Diet
Omnivorous
Dietary requirements
Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar
Dish type
Main course
Meal
Lunch
Preparation
StewingSteamingSautéing
Appliances
Thermomix
Cuisine
Home-style
Season
All year round
Occasion
Everyday menu
Nutrition
High in proteinLow carbohydrate
Total time
30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

  • Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
  • High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
  • Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
  • Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
  • Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
  • Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

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Method

  1. Heat butter and oil for 2 min/90°C/speed 1.

  2. Add onion and apple, chop for 4 sec/speed 4 and sauté for 13 min/Varoma/speed 1.

  3. Fit the butterfly whisk, add the chicken and cook for 15 min/Varoma/reverse/spoon speed.

  4. Add the brandy and cook for 3 min/Varoma/reverse/spoon speed, using the splash protection specified for your model.

  5. Add cream, curry powder and salt; cook for 5 min/90°C/reverse/spoon speed. Check that the chicken is fully cooked before serving.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

  • Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
  • High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
  • Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
  • Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
  • Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
  • Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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