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4 portion(s)

  • 1/2 Bunch of spring onions, (green parts only)
  • 30 grams oil, (olive, macadamia or coconut)
  • 2 teaspoons ground corriander
  • 1 teaspoon cumin (ground)
  • 1 teaspoon turmeric ground
  • 4 teaspoons garam masala powder
  • 1 teaspoon ground cinamon
  • 2 stock cubes (gluten free), (chicken or vegetable)
  • 550 grams coconut cream
  • 500 grams chicken tenderloins, (diced)
  • 2 cups of lightly steamed vegetables, (of your choice)
  • 2 tablespoons cornflour, (dissolved in a little water to form paste)
  • 2 heaped teaspoons Keens Curry Powder
  • 200 grams water

Recipe's preparation

  1. Add oil, chopped green spring onions, and all spices and curry powder to TM bowl.  Saute 100 degrees/2 minutes/Speed 1.


  2. Add diced chicken, coconut cream, stock cubes and water to TM bowl.  Cook on 100 degrees/10 minutes/speed 1 [counterclock].


  3. Add lightly steamed vegetables to TM bowl and continue cooking on 100 degrees/7 minutes/Speed 1 .


  4. Add paste of cornflour dissolved in a little water and cook for a further 1 minutes/100 degrees/Speed 1 .



Accessories you need

  • Spatula TM31
    Spatula TM31
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Served with rice or pasta.

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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