THERMOMIX ® RECIPE

1 Sommers korma

Recipe's preparation

1. Add onion dice sp 4 for 5 seconds and cook sp2 Varoma temp until it starts browning.

2. Heat oil varoma temp sp2

3. Add mustard, cumin and fennel seeds, mix sp 2 varoma temp for 3 mins on reverse

4. Add garlic and ginger, cook sp 2 reverse varoma temp until brown (but don’t burn).

5. Add turmeric, paprika, coriander powder, salt and chillies (if desired). Mix sp2 reverse varoma temp 3 minutes

6. Mix tomato paste into the spice mix sp 2 reverse varoma temp

7. Add water, cook sp2 reverse, varoma temp until boiling.

8. Cut and wash chicken, add to bowl. Cook at 85 temp sp2 reverse for 60 min. Once cooked, let it sit until cooled.

11. Before service, add coconut and cream. Mix well. Heat at varoma temp, sp2 reverse until boiling, but don’t overcook it

12. Service with rice and/or roti.