Ingredients
Curry Base (makes 1 portion)
- 200 g onions, halved
- 2 cloves garlic
- 10 g fresh ginger
- 250 g water
- 1/2 tsp salt
- 3/4 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp chilli powder, optional
- 1/2 tsp Ground Coriander
- 1/2 tsp ground cumin
- 1/2 tsp curry powder
- 10 g tomato paste
- 1 tsp olive oil
Chicken Korma Sauce
- 400-500 g chicken thigh, cut into approx 3cm pieces
- 1 portions curry base
- 85 g coconut powder, (coconut flakes /desiccated ground in TM beforehand)
- 25 g almond meal
- 30 g Erythritol, (you can use sugar if not following a LCHF diet)
- 200 g thickened cream
- 1/4 tsp xanthan gum
- 90 g coconut cream, (I use Ayam brand)
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add onions to bowl and chop 3 secs/sp 7 MC on
2. Scrape down bowl and add garlic cloves and ginger
3. Add water and cook 6 mins/100°C/sp 1 MC on
4. Replace MC with simmering basket and cook 30 mins/100°C/sp 1, until most of water has disappeared
5. Add salt, spices, tomato paste and olive oil and cook 10 mins/100°C/sp 1 simmering basket on top
6. Blend 1 min/sp 9 MC on, starting at sp 5 and gradually increasing to sp 9- 1. Leave curry base in bowl, add in chicken and cook 4 mins/100°C/
"Counter-clockwise operation" /
"Gentle stir setting" MC on
2. Add coconut powder, almond meal and erythritol to bowl and cook 2 mins/100°C/"Counter-clockwise operation" /"Gentle stir setting" MC on
3. Add cream and xanthan gum to bowl and cook 15 mins/100°C/"Counter-clockwise operation" /"Gentle stir setting" MC on
4. Add coconut cream to bowl and cook 2 mins/90°C/"Counter-clockwise operation" /0.5 MC on
5. Serve with cauli rice or normal rice
Curry Base
Chicken Korma Sauce
Tip
You can easily double the curry base recipe and freeze into portions ready to use, just make sure you increase the cooking time.
You can increase the chicken korma sauce recipe by 1.5 times but please note that this recipe is made in the TM5 NOT TM31.
If using TM31 DO NOT double the chicken korma sauce component of the recipe.
Thermomix Model
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Recipe is created forTM 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!
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.
Comments
Love this recipe - the only thing i would note is to make sure you make your coconut powder before you start making the paste.
Perfect Korma recipe.
We all loved it. Can't wait to cook it again soon. Thanks
This is amazing. I have missed English chicken korma so much .. the family loved it also
thankyou !!!!!
Emz....x
Absolutely delicious chicken korma! So creamy and decadent with a great flavour! I used chicken breast so added the butterfly to prevent shredding, and it worked brilliantly! Thanks Fi for this fantastic recipe
Sorry I had problems uploading the recipe initially and it kept missing half of it off even thought I'd written it! All sorted now
Could you provide the list of ingredients please. Thankyou