Ingredients
- 1/2 Bunch of spring onions, (green parts only)
- 30 grams oil, (olive, macadamia or coconut)
- 2 teaspoons ground corriander
- 1 teaspoon cumin (ground)
- 1 teaspoon turmeric ground
- 4 teaspoons garam masala powder
- 1 teaspoon ground cinamon
- 2 stock cubes (gluten free), (chicken or vegetable)
- 550 grams coconut cream
- 500 grams chicken tenderloins, (diced)
- 2 cups of lightly steamed vegetables, (of your choice)
- 2 tablespoons cornflour, (dissolved in a little water to form paste)
- 2 heaped teaspoons Keens Curry Powder
- 200 grams water
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add oil, chopped green spring onions, and all spices and curry powder to TM bowl. Saute 100 degrees/2 minutes/Speed 1.
Add diced chicken, coconut cream, stock cubes and water to TM bowl. Cook on 100 degrees/10 minutes/speed 1 [counterclock].
Add lightly steamed vegetables to TM bowl and continue cooking on 100 degrees/7 minutes/Speed 1
"Counter-clockwise operation" .Add paste of cornflour dissolved in a little water and cook for a further 1 minutes/100 degrees/Speed 1
"Counter-clockwise operation" .
METHOD
Tip
Served with rice or pasta.
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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