Curried chicken sits in the centre of an ornate plating of pear slices rocket cherry tomatoes and lentils
As seen in: 20+ Thermomix Chicken Dinners

Thermomix Curried Chicken and Lentil Salad with Minted Yoghurt Dressing

by Tenina Holder
posted 26 Sep, 2019 (last updated 08 Jul, 2020)
  • Serves icon
    Serves
    8
  • Total Time icon
    Total Time
    35mins
  • Calories icon
    Calories
    286

Our Curried Chicken and Lentil Salad with Minted Yoghurt Dressing gets its flavor from toasting – or in culinary terms "blooming" the spices before they're incorporated into the dish. For the avid chefs among us, check out some reading on the Maillard reaction. Back to the recipe! Pear and cucumber offer moist crunchy elements, whilst the lentils and nutmeg offer earthier tones for balance. The curried chicken brings complexity from the aforementioned spices and voilá! A salad that you would be happy to pay for in a restaurant. Gone are the days of boring garden salads.

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As seen in: 20+ Thermomix Chicken Dinners

INGREDIENTS

  • Chicken breast icon
    Chicken breast
    2 (7.94oz/225g)
    cubed - 2 cm
  • Water icon
    Water
    1 liter (33.81fl oz/1000g)
    boiling
  • Mint icon
    Mint
    ½ cup (about 0.47oz/13g)
    leaves of
  • Roma tomato icon
    Roma tomato
    7.05oz/200g (about 3¼)
    halved lengthways
  • Cucumber icon
    Cucumber
    1 (10.58oz/300g)
    diced
  • Pear icon
    Pear
    1 (5.82oz/165g)
    finely sliced
  • Fennel seeds icon
    Fennel seeds
    about ½ tsp (0.04oz/1g)
  • Coriander seeds icon
    Coriander seeds
    about ½ tsp (0.03oz/1g)
  • Cumin seeds icon
    Cumin seeds
    about ½ tsp (0.04oz/1g)
  • Green peppercorns icon
    Green peppercorns
    about ½ tsp (0.04oz/1g)
  • Garlic clove icon
    Garlic clove
    1
  • Ground turmeric icon
    Ground turmeric
    about ½ tsp (0.04oz/1g)
  • Chili powder icon
    Chili powder
    about ½ tsp (0.05oz/1g)
  • Nutmeg icon
    Nutmeg
    1 pinch
  • Sea salt icon
    Sea salt
    1 pinch
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.86fl oz/50g (3¾ tbsp)
  • Puy lentils icon
    Puy lentils
    3.53oz/100g (about ½ cup)
    rinsed, drained
  • Mangetout icon
    Mangetout
    5.29oz/150g (about 1¼ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Lemon juice icon
    Lemon juice
    as needed
  • Sea salt icon
    Sea salt
    as needed
  • Arugula icon
    Arugula
    4.23oz/120g (about 5 cups)
  • Yoghurt mint dip icon
    Yoghurt mint dip
    3.53oz/100g (about ½ cup)

METHOD

  1. Add fennel seeds, coriander seeds, cumin seeds, green peppercorns and garlic clove to a clean frying pan
  2. Roast in frying pan until fragrant and let cool
  3. Add ground turmeric, chili powder, nutmeg and sea salt to the frying pan
  4. Transfer content of frying pan to TM5 bowl
  5. Fit TM5 bowl to TM5
  6. Blitz - approx 10 sec, speed 10
  7. Add chicken breast to a clean large mixing bowl
  8. Transfer content of TM5 bowl to chicken
  9. Add extra virgin olive oil to the chicken
  10. Toss thoroughly until coated
  11. Transfer chicken to varoma dish
  12. Add puy lentils and water to the TM5 bowl
  13. Cook - approx 20 min, varoma, speed 4
  14. Add chicken
  15. Cook - approx 20 min, varoma, speed 4
  16. Stir
  17. Add mangetout to the varoma tray
  18. Set
  19. Steam - approx 4 min, varoma, speed 4
  20. Set aside chicken
  21. Set aside vegetables
  22. Transfer content of TM5 bowl to medium bowl
  23. Drizzle with extra virgin olive oil and lemon juice
  24. Add sea salt to the medium bowl and let cool
  25. Place arugula and mint on a clean serving plate
  26. Arrange roma tomato, cucumber and pear in the salad
  27. Add vegetables to salad
  28. Transfer chicken to medium bowl
  29. Toss together
  30. Add content of medium bowl to salad
  31. Drizzle with Yoghurt Mint Dip

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