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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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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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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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