The Hot (or not) Chicken Curry

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The Hot (or not) Chicken Curry

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Ingredients

6 portion(s)

1 tblsp fennel seeds
1 tblsp cumin seeds
1 tsp Peppercorns
1 or 2 dried chilli/s (deseeded or not)
2 cm fresh, peeled ginger
1 ½ red onions (peeled & quartered)
2 cloves garlic, (peeled)
40 g Butter
20 g olive oil
2 Roma tomatoes, (rough chopped)
½ red capsicum (rough chopped)
150 g cashew nuts
300 g coconut milk
500 g chicken, thigh meat (cubed 1-2 cm pieces)
1 tsp garam masala, (page 20 Everyday Cookbook)
1 tsp Turmeric
½ tsp sea salt

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6

30min

Preparation 30min

Baking/Cooking
7

Preparation
8
- Recipe is created for
  TM 31
9
Heating

Recipe's preparation

In
the TM bowl, dry toast fennel, cumin, peppercorns and chilli at 100C for 2
minutes on speed 1.

Mill
for 2
minutes on speed 8. Set mixture aside.

In
the TM bowl add the ginger, garlic, onions and chop for 5 seconds
on speed 7.

Add
butter and olive oil. Saute at 100C for 2 minutes on speed 1 (Lid off)

Add
tomatoes, capsicum and cashew nuts. Pulverise for 1 minute on speed 10.

Add remaining ingredients
(including the spice mix). Cook at 100C for 20-25 minutes on "Counter-clockwise operation" "Gentle stir setting" . (Lid on).

Serve
with rice

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Spatula TM5/TM6
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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.