British curryhouse style Chicken Korma

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British curryhouse style Chicken Korma

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Ingredients

6 portion(s)

You will need:

1500 grams Chicken thigh fillets, diced
300 grams Greek style yoghurt
1 tsp ground cardamom (or you can mill this before you start)
80 grams tomato paste
4 centimetres ginger, fresh, roughly chopped
4 clove garlic, roughly chopped
1 teaspoon chilli flakes, dried
80 grams almonds, ground
2 teaspoons garam masala
1 teaspoons paprika, sweet
1 tablespoons coriander seed, ground
1 teaspoons ground turmeric
80 grams coconut cream
2 brown onions, halved
80 grams light olive oil, or similar neutral oil
80 grams Butter
1 level teaspoon salt, or to taste
1 cubes vegetable stock cube (for 0.5 l)
1 cubes chicken stock cube (for 0.5 l)
1 tablespoon lemon juice
1 tablespoons coriander, for garnishing

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6

55min

Preparation 15min

Baking/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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Cooking Easy Indian Asian Dinner Main course Meat dish

Recipe's preparation

Place diced chicken in a bowl, add yoghurt, tomato paste and cardamom. Stir until well combined. Cover and leave in refrigerator for at least 30 mins or ovenight if possible.

Place ginger, garlic, garam masala, chilli flakes, almonds, garam masala, paprika, coriander powder and turmeric into Thermomix bowl

3 sec/speed 7.

Scrape down sides of bowl with spatula. Repeat.

Set aside.

Place onion in Thermomix bowl.

3 sec/speed 7.

Scrape down sides of bowl with spatula. Repeat 2 times.

Add oil, butter.

3min/speed 1

Add ginger/garlic/spices/almond mix blended earlier to bowl.

5min/100 degrees/Speed 1/measuring cup removed from lid

Insert butterfly.

Add chicken + marinade, salt and stock cubes to bowl.

30min/100deg/

/speed 1/measuring cup removed from lid

Add coconut cream and lemon juice.

3min./90degrees/

/speed 1/measuring cup removed from lid

separate chicken from sauce by pouring sauce in to a container.

Remove chicken and set aside.

Pour sauce back into bowl and blend

15 sec/Speed 10

Add chicken back to sauce and serve with rice.

Garnish with coriander

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

Leaving the chicken to marinate overnight will enhance the flavour.
In place of almond flakes, slivered almonds may be used in step 2.
Process only once for a more crunchy texture.

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.