Ingredients
4 portion(s)
- 2 centimetre ginger
- 4 cloves garlic
- 1 brown onion, cut into quarters
- 20 g extra virgin olive oil
- 1 teaspoon ground tumeric
- 2 teaspoon sea salt
- 2 heaped tablespoons Butter Chicken Paste, **see notes**
- 100 g pure cream
- 80 g tomato paste
- 600 chicken thigh or breast, cut into 3-5cm pieces
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6
30min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 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
Add ginger, garlic and onion to mixing bowl and chop 3 sec/speed 7.
Add oil and saute 3 min/100ºC/speed 1.
Add turmeric, salt, butter chicken paste, cream and tomato paste and mix 4 sec/speed 4.
Add chicken and cook 8 min/ 90ºC/speed 2.
Let rest in bowl for 5 minutes before serving.
Serve with Rice, Cauliflower Rice & Vegetables
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Butter Chicken Paste - I like to use PATAK'S Curry Paste - Butter Chicken Mild. It is found in the Indian section of most grocery stores
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.
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