Ingredients
"marinade"
- 1000 gram free-range chicken thigh fillets, chopped into bite sized pieces
- 1 clove garlic, peeled
- 1 cm ginger, peeled and roughly diced
- 1/4 level tablespoon chilli powder
- 1/4 level tablespoon salt
- 2 level tablespoons oil
- 1/2 level tablespoon garam masala
"chopped onions"
- 1 onion, peeled & halved
- 2 level tablespoons oil
"tomato paste"
- 3 tomatoes, roughly chopped
- 1 clove garlic, peeled
- 1 cm ginger, peeled and roughly diced
- 1 level tablespoon vinegar
"spices"
- 1 level tablespoon oil
- 60 grams Butter
- 1/2 cinammon stick
- 1 clove
- 2 cardamon pods
- 1/2 star anise
"putting it all together"
- 100 grams almond meal
- 0.3 litres cream
- salt, to taste
- 1/4 bunch coriander leaves, washed and chopped
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
in TM bowl place
garlic clove
ginger
chilli powder
salt
garam masala
turbo mix a few times (you may need to scrape down the sides), add the oil, scrape the whole lot out then rub into chicken and leave for at least 1/2 hour
wash and clean bowl
place onion in TM bowl
turbo chop onion and scrape it down the sides (so pea sized pieces). add 2 Tbspn oil then cook for 3 mins, 100 degrees, speed 1
put aside and don't bother cleaning the bowl
add to TM bowl
tomatoes
garlic clove
ginger
vinegar
chop for 10 seconds at speed 7. put aside and clean TM bowl
add to TM bowl
oil
butter
heat for 3 mins, speed 1, varoma heat
then add
cinnamon stick
clove
cardamon pods
star anise
and cook for 3 mins, speed 1, varoma, reverse
leave in TM bowl
using "spices" already in bowl, add
"chopped onions"
"tomato paste"
and cook for 2 mins, speed 1, varoma heat, reverse
then add
"marinated chicken"
and cook for 20 mins, spoon speed, 100 degrees, reverse (this just fits in the bowl)
then add
almond meal
salt (to taste)
cook for 2 mins, spoon speed, 100 degrees, reverse
then add
cream
cook for 2 mins, spoon speed, 100 degrees, reverse
(or for as long as it takes to boil)
put it in a large serving bowl
add
coriander
and leave covered for 15 mins
"marinade"
"chopped onions"
"tomato paste"
"spices"
"putting it all together"
Thermomix Model
-
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.
Comments
Thanks so much, currently in production, adding some eggplant to boost nutrition, reducing oil a bit, & using Carnation light for lower fat, Smells delish.
We were big fans of Jasmin when living in SA.
Having fun with my new kitchen hand!
you can buy it there or i think i have seen it in dymocks. its BEAUTIFUL but sadly doesnt have the vindaloo recipe if that is what you are after!
OMG a Jasmin cookbook - where do I get it ??????
A real family favourite for my fussy eaters. Thank you for adapting and sharing this recipe
Thanks for converting and posting this recipe AnnaM! We love the Jasmine retaurant and this dish was delicious. I cooked it last night, hubby loved it, even the kids (3yo and 18mo) loved it too.
also- 100g almond meal
whoops- will modify. the original recipe suggested 500ml but we decided that was a bit much juice so 300ml (one whole container) would be better. thanks!
This sounds divine! I couldn't see how much cream to use? Thnx
If anyone has eaten at the Jasmin in Adelaide- this is the recipe from their book. i tweaked a few amounts so i could make it (as it was supposed to be 4kg worth of chicken) but it was delicious! not fluroescent as there is no tumeric but certainly still excellent