Ray's Chicken Coconut Curry

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Ray's Chicken Coconut Curry

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Ingredients

6 portion(s)

Ray's Chicken Coconut Curry

500 g boneless skinless chicken thigh, Roughly cut into 3cm pieces (see notes)
20 g oil
20 g garlic cloves
15 g ginger, stem, Cut into thick pieces
2 tablespoons cumin seeds, (See notes)
1 brown onion, cut into quarters
3 tablespoons curry powder, (Keens) mixed with water to make a paste
1 coconut cream, (Ayam - 1 big tin or 2 small tins)
1 coconut milk, (Ayam - 1 big tin or 2 small tins)
400 g mixed vegetables, Thickly diced or chopped
3 Curry Leaves
3 bay leaves
1 Chicken Mixture, (in bowl set aside)

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6

1h 30min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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!
9
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Recipe's preparation

Place ginger and garlic in mixing bowl, MC lid in, Chop for 3 secs on speed 7.

Add onion, cumin seeds and oil into mixing bowl, MC lid in, Chop for 5 secs on speed 4.

Scrape down sides of mixing bowl. Then use splash guard lid and saute 5 mins, 120c on speed 1.

Add the curry paste and mix with spatula.
Add the chicken with splash guard lid and saute 6 mins, varoma temp on

and speed 1.

Empty chicken mixture into a separate bowl then place in the blade cover.

Add in coconut milk, chicken mixture, coconut cream, mixed vegetables, curry leaves and bay leaves.

MC lid in, cook for 30 mins, 98c on

Stir the sauce with the spatula and check to see if you need to add any more curry powder (to your liking).
Then MC lid back in, cook for another 30-60 mins, 98c on

Accessories you need

Spatula TM5/TM6
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Tip

Can use boneless and skinless chicken thighs or breasts, whatever you prefer.
Can add an extra tablespoon of cumin seeds if you want more, my personal preference to have just the 2 tbs.
For the mixed vegetables use whatever vegetables you like - I like to use different vegetables depending on the season (carrot, snow peas, corn, cauliflower, broccoli, water chestnuts, potato etc).

If you like your curry with a bit more heat you could add fresh chilli in step 1 or cayenne pepper in step 6.
Serve with rice to soak up all the sauce, or if you prefer on it's own!

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.