- 1 tablespoon Almonds Whole
- 3 tablespoons desicated coconut
- 100 grams Boiling water
- 2 centimetre ginger, Peeled
- 4 cloves garlic
- 2 small onions, Peeled &amp; Halved
- 1 red chilli
- 30 grams oil
- 2 tbsp Tomatoe Paste
- 1 tbsp lemon juice
- 250 grams water
- 2 kiwifruit, Peeled
- 600 grams Chicken Cubed, Any cut is fine ( thigh, breast, tenderloins)
- 1 pinch salt
- 1/2 teaspoon pepper
- 2 tablespoons brown sugar
- 3 teaspoons white vinegar
- 50 grams Cashews, To Serve
- 3/4 teaspoon garam masala
- 1 1/2 teaspoons tumeric
- 1/2 teaspoon Cardomom
- 1/2 teaspoon Cummin
- 3 cloves
- 1 bay leaf
- 1 kiwifruit, Peeled
- 1/4 Lebanese cucumber, Flesh Removed
- 100 grams plain yoghurt
Chop Kiwi & Cucumber (10sec / speed 4)
Add Yoghurt (20 sec/ speed 2)
Reserve covered in fridge.
In a separate bowl, soak Almonds & Coconut in boiled water for later use.
Make sure your Thermo bowl is clean and dry.
Dry Roast Spice Mix ( 2min / Varoma / speed 1)
Add Onions, Garlic, Ginger & Chilli
Chop (3sec / speed 7) scrape down sides of bowl.
Add Oil (3min / Varoma / speed 1)
Add Tomato Paste, reserved Coconut & Almonds, Lemon Juice, Water & Kiwifruit
Puree ( 1minute / speed 8 )
Cook ( 15 minutes / 100C / Reverse / Speed 1)
Add Brown Sugar, Vinegar, Pepper & Salt to taste
Cook Further ( 2 minutes / 100C / Reverse / Speed 1)
Serve sprinkled with Cashews, Kiwi Raita & Cauli Rice if desired.
Serve With Cauli Rice
Accessories you need
Add Beef or Lamb rather than Chicken, add additional cooking time up to 20 minutes
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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