Ingredients
Curry
- 800 g Chicken Thighs diced, appr. 3 cm
- 2 onions, Medium, cut in halves
- 1 fresh green chilli, optional, Halved and finely sliced
- 2 cm fresh ginger
- 1 bunch coriander, Separate the leave and use the stalks
- 1 can Chickpeas (400g), (drained)
- 20 g Groundnut or Vegetable Oil
- 1 knob butter
- Korma paste, (See Korma Paste Recipe)
- 1 can Coconut Milk (400 g)
- 1 Small Handful of flaked Almonds, (plus extra for serving)
- 2 tbsp desicated coconut, (heaped)
- sea salt and black pepper, for season
- 500 g natural yoghurt
- 1 lemon
- 200 g water
Korma Paste
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 2 clove garlic
- 2 cm fresh ginger
- 1/2 tsp cayenne pepper
- 1 tsp garam masala
- 1/2 tsp sea salt
- 2 tbsp Groundnut oil
- 1 tbsp Tomato Paste.
- 2 Fresh Green Chillies
- 3 tbsp desicated coconut
- 2 tbsp ground almonds
- 1 small bunch of fresh coriander
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Spices for toasting:
- Add cumin seeds and coriander seeds
"Closed lid" 2min-120 oC- Speed 1.- Mill for 1 min-Speed 10
- Add the rest of the ingredients , chop for 3-5 sec, speed 5
-Mix all ingredients for 10 sec- Speed 8 until desired smooth paste is achieved
- Add onions, Chillies and Coriander stalks
"Closed lid" 3 sec, Speed 5.- Add Butter and sautee for 3 minutes, 120 oC, Speed 1.
- Add Chicken thighs and sautee, for 2 minutes, 120 oC,
"Counter-clockwise operation" Speed 1.- Add Korma curry paste, coconut milk, half of the flaked almonds, the drained chickpeas, dedicated coconut and water
"Closed lid" 30 min, 90 oC, "Counter-clockwise operation" Speed 1.- Season with salt and pepper to taste.
Korma Paste
Curry
Tip
- Serve with rice of your choice.
- Add a few spoonfuls of natural yoghurt dolloped on top and sprinkle over the rest of the flake almonds. Scatter over coriander leaves and serve with lemon wedges for squeezing over.
- If preferred, use 1/2 a 290g jar of Pataka's Korma paste instead of homemade Korma Paste.
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
Cooked this recipe with a few tweeks, tasted lovely.
Coriander seeds would not be milled properly, so used my spice mixer, next time I would just use dried.
I replaced and used dried Cumin, Ginger, avocado oil, full almonds, and added diced potato and carrots.
Needed to cook about 45 minutes instead of 30 to get the veggies cooked.
Also substituted Tomato Paste with Tomato Sauce.
Had no idea what to do with the Yoghurt and Lemon, so drizzle a tblespoon of yoghurt over the finished dish when serving, but did not use lemon.
This was soo yummy found a new fav here Im guessing you put the ginger in with the onion and the sauté in the oil...
Hi just wondering. At which point to add the oil and the ginger. It think they have been left out of the instructions.