- 2 Limes
- 1 tablespoons salt
- 2 teaspoons chilli powder
- 1500 grams boneless chicken thighs - chopped
- 80 grams almonds
- 2 fresh bay leaves
- 6 cloves
- 10 black peppercorns
- 5 cardamon pods
- 2 cinnamon sticks
- 3 tablespoons Ground Coriander
- 3 tablespoons ground cumin
- 1 teaspoon turmeric powder
- 250 grams Greek yoghurt
- 50 grams vegetable oil
- 2 brown onions halved
- 10 cloves garlic
- 5 centimetre piece ginger peeled
- 400 grams tomato puree
- 2 tablespoons tomato paste
- 2 tablespoons Vegetable stock paste
- 150 grams water
- 1 tablespoons yellow mustard seeds
- 2 long red chillies deseeded
2h 5minPreparation 1h 15minBaking/Cooking
Recipe is created for
TM 5Please 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!
Combine the lime juice, salt, chilli powder with the diced chicken pieces in a bowl and set aside.
In the TMX bowl toast the almonds, bay leaves, cloves, peppercorns, cardamon pods and cinnamon sticks for 10 mins/ 100*/ speed 1. Once cooked add in the ground coriander, cumin and tumeric and mix for 3 secs/ speed 6. Allow to cool for approx 10 mins.
Once cooled turbo the spices for 2 seconds twice. Place half the spice mix along with yoghurt in with the set aside marinating chicken and mix together. This now needs to marinate for a futhure 60 minutes.
Once the chicken has marinated long enough. In the TMX bowl is the leftover spice mix, to this add the onions, garlic and ginger and chop for 3 secs/ speed 5. Add on the oil and fry off the spices for 4 mins/ 120*/ speed 1. Scrap down the sides. Add the chicken marinade mix, tomato puree, tomato paste, stock, water, mustard seeds and chillies to the bowl and cook for 50 minutes/ 110*/ reverse/ speed .5, place the simmering basket on the lid instead of the MC.
Once cooked pour into a Thermoserver and serve with rice or Naan bread, or both.
I make this the day before I want to eat it to allow the flavours to stregnthen over night and just reheat before serving.
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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