Ingredients
- 1 portion Indian Curry Base, (see my other recipes)
- 1 teaspoon Tandoori Paste, (see my other recipes)
- 20 grams almonds
- 700 grams chicken thigh, chopped into 3 cm pieces
- 250 grams water, (or enough just to cover chicken in TM bowl)
- 125 grams Milk
- 150 grams cream
- 3 teaspoons sugar
- 1/2 teaspoon Ground Coriander
- 15 grams tomato paste
- 1/2 teaspoon cinnamon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Weigh Almonds into TM bowl. Blitz Speed 7 for 3 secs. Set aside.
2. Add curry base, tandoori paste, chicken thigh, water to TM bowl. Cook 100C/
"Counter-clockwise operation" /speed soft for 30 minutes. 3. Add milk, cream, sugar, ground coriander, almonds, tomato paste, cinnamon to bowl. Cook 100C/
"Counter-clockwise operation" /Speed soft for 30 minutes.
Thermomix Model
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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.
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