Ingredients
4 portion(s)
- 1 piece onion, halved
- 2 cloves garlic
- 1 piece 1 inch ginger
- 4 piece green chilli
- 20 grams olive oil
- 1 tablespoon garam masala
- 1 tablespoon cumin
- 1 tablespoon corriander
- 3 tsp chili powder
- 1 piece Capsicum, diced
- 1 package tomato, diced
- 600 grams chicken, 2 inch pieces
- 1 tsp salt
- 1 portion Base Curry for Indian Curry, 500mls
- 1 bunch Fresh Corriance
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6
40min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Put garlic, chilli, giner in bowl. Chop speed 5, 10 seconds. MC on
Add onion & olive oil, chop speed 3, 3 seconds. Saute on 100, 3 minutes, speed 2 rev
Add cumin, corriander, Garam & Chilli powders, Saute on 100, 2 mintes, speed 2 rev
Add chicken, Base Curry sauce, then capiscum & tomato on top. Cook for 12 minutes on Spoon Speed reverse. Basket on if required
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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Tip
Swap the chicken for caullie, sweet potato etc for a veggie curry.
Adjust chilli to taste
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentNot bad for Ever having it before
Not bad for. Ever having it before