Thermomix Curried Chicken Risotto

This super easy curried chicken risotto recipe takes absolutely no effort. Reach into the freezer for the frozen vegetables and the pantry for a few spices and you are halfway there!

I have to tell you a secret. I made this recipe up on a night when I didn't feel like cooking and we had nothing in the house. I didn't even want to get a takeaway because it was raining.

The surprise was how much everyone enjoyed the dish! I felt like I was being lazy but I was treated like I was some star chef. Honestly, I think my family prefers me to make simple food.

Curried Chicken Risotto Ingredients

There isn't a lot you can do with 300 grams of chicken thigh fillet so I knew it needed to be incorporated into a dish. What is the laziest dish you can make with a Thermomix? A risotto of course! So that is what I set out to make.

My first obstacle was that I didn't have arborio rice. I did have medium-grain rice though and that will work in a risotto, so that is what I used. You can choose to use either rice. If you look closely you will see the result isn't quite as "sticky."

I didn't want to make a side dish of vegetables or salad so I grabbed a bag of frozen vegetables from the freezer and incorporated them into the risotto.

I didn't have wine or stock so I needed a strong flavour to make the risotto appealing for the family. That is where the curry powder and stock powder came into the recipe.

Serving Ideas

I served the curried chicken risotto with garlic bread because my family can't get enough carbs! They are active teenagers and need fuel.

I also had some Greek yoghurt so I cubed cucumber and added it to the Greek yoghurt. We spooned that over the curried chicken risotto, it was delicious! Whenever I make a risotto I try and add something extra to make it special. In my Chicken Pesto Risotto, I have crispy bacon and pinenut over the top! My Pumpkin Risotto has a burnt butter sage topping.

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Curried Chicken Risotto

Julie Carlyle

This super easy curried chicken risotto recipe takes absolutely no effort. Reach into the freezer for the frozen vegetables and the pantry for a few spices and you are halfway there!

Print Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main, Main Course, Main Dish

Cuisine Australian, Italian

Servings 4 serves

Calories 575 kcal

Equipment

• 1 Thermomix

Ingredients

 

MetricUS Customary

 

1x2x3x

• 180 g brown onion
• 10 g garlic
• 40 g butter
• 300 g chicken thigh fillet cut in strips
• 250 g frozen vegetables
• 300 g arborio rice or medium-grain rice
• 550 g water
• 1 TBS chicken stock powder
• 1 TBS curry powder
• ¼ teaspoon salt
• ¼ teaspoon white pepper

Instructions

 

• Place garlic in the Thermomix bowl. Chop 3 sec/Speed 9.
  10 g garlic
• Add onion to the Thermomix bowl. Chop 4 sec/Speed 5.
  180 g brown onion
  
• Scrape down the bowl.
• Add butter and chicken to the bowl. Saute 10min/Varoma/.5 (Rev Blade)
  40 g butter, 300 g chicken thigh fillet
  
• Wash the rice thoroughly and add it to the bowl with water, stock, curry powder, vegetables, salt, and pepper. Cook 10 min/100 degrees/Speed 1 (Rev Blade)
  250 g frozen vegetables, 300 g arborio rice, 550 g water, 1 TBS chicken stock powder, 1 TBS curry powder, ¼ teaspoon salt, ¼ teaspoon white pepper
  
• Leave the risotto to sit for 10 minutes with the lid on to absorb the remaining liquid.

Notes

NOTE:

After cooking the risotto will need to stand for 10 minutes to allow all the liquid to be absorbed by the rice.

Nutrition

Calories: 575kcalCarbohydrates: 74gProtein: 20gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 95mgSodium: 606mgPotassium: 449mgFiber: 6gSugar: 2gVitamin A: 3498IUVitamin C: 11mgCalcium: 55mgIron: 5mg

Keyword Chicken, Curried, Curry, Risotto

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