- 25 grams Butter
- 1 onion
- 3 cloves of garlic
- .5 teaspoon ground ginger
- .5 teaspoon cinnamon
- .5 teaspoon salt
- .5 teaspoon turmeric
- .25 teaspoon garam masala
- .5 teaspoon chilli
- 400 grams chicken, cubed
- 100 grams tomato paste
- 1 can evaporated milk
- 2 teaspoons cornflour, for thickening.
Mix the spices together and add chicken meat and set aside.
Chop onion and garlic for 5 seconds speed 7.
Melt butter and saute onion and garlic for 2 mins at 100C speed 1.
Add chicken and saute for 5 mins, 100C speed soft, REVERSE.
Add tomato paste and evaporated milk with cornflour and simmer gently for 5 mins, 90C speed 1 REVERSE.
Serve with rice and steamed veggies.
You can cook rice first while steaming veggies (or even the chicken if you wish) in the varoma, then keep it warm in the thermoserver while cooking the butter chicken.
Or do the reverse... cook the butter chicken first then steam the rice and veggies. Either way works as long as you have a thermoserver!
This recipe is very flexible - you can cut down on the tomato paste or boost it to your taste.
You can use a longlife cream 250ml plus 1/2 cup of water if you feel like a more decadent experience...
And my best trick to extend it is to use less meat and cube pumpkin or potato very small, or even easier is to include a tin of chickpeas in the last step. Extends the recipe beautifully for very little effort.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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