Preparation time
15min
Total time
55min
Portion
6
portion(s)
Level
easy
Ingredients
You will need:
- 1500 grams Chicken thigh fillets, diced
- 300 grams Greek style yoghurt
- 1 tsp ground cardamom (or you can mill this before you start)
- 80 grams tomato paste
- 4 centimetres ginger, fresh, roughly chopped
- 4 clove garlic, roughly chopped
- 1 teaspoon chilli flakes, dried
- 80 grams almonds, ground
- 2 teaspoons garam masala
- 1 teaspoons paprika, sweet
- 1 tablespoons coriander seed, ground
- 1 teaspoons ground turmeric
- 80 grams coconut cream
- 2 brown onions, halved
- 80 grams light olive oil, or similar neutral oil
- 80 grams Butter
- 1 level teaspoon salt, or to taste
- 1 cubes vegetable stock cube (for 0.5 l)
- 1 cubes chicken stock cube (for 0.5 l)
- 1 tablespoon lemon juice
- 1 tablespoons coriander, for garnishing
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
- Place diced chicken in a bowl, add yoghurt, tomato paste and cardamom. Stir until well combined. Cover and leave in refrigerator for at least 30 mins or ovenight if possible.
- Place ginger, garlic, garam masala, chilli flakes, almonds, garam masala, paprika, coriander powder and turmeric into Thermomix bowl
3 sec/speed 7.
Scrape down sides of bowl with spatula. Repeat.
Set aside. - Place onion in Thermomix bowl.
3 sec/speed 7.
Scrape down sides of bowl with spatula. Repeat 2 times. - Add oil, butter.
3min/speed 1 - Add ginger/garlic/spices/almond mix blended earlier to bowl.
5min/100 degrees/Speed 1/measuring cup removed from lid - Insert butterfly.
Add chicken + marinade, salt and stock cubes to bowl.
30min/100deg/
"Counter-clockwise operation" /speed 1/measuring cup removed from lid - Add coconut cream and lemon juice.
3min./90degrees/"Counter-clockwise operation" /speed 1/measuring cup removed from lid - separate chicken from sauce by pouring sauce in to a container.
Remove chicken and set aside. - Pour sauce back into bowl and blend
15 sec/Speed 10 - Add chicken back to sauce and serve with rice.
Garnish with coriander
Tip
Leaving the chicken to marinate overnight will enhance the flavour.
In place of almond flakes, slivered almonds may be used in step 2.
Process only once for a more crunchy texture.
Thermomix Model
-
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!
-
Recipe is created forTM 31
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.
Other users also liked
Show me similar recipes by:
Comments
Are you sure to delete this comment ?