Ingredients
Korma
- 1 portion Indian Curry Base, (see my other recipes)
- 700 grams chicken thigh fillet, chopped into 3 cm pieces
- 125 grams coconut cream
- 1 tablespoon sultanas, add more if preferred
- 1 tablespoon flaked almonds
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Add curry base, chicken, coconut cream, sultanas to TM bowl.
2. Cook 60 minutes/
"Counter-clockwise operation" /100C /Speed Soft. Remove MC about 15 minutes from end of cooking time and replace with steamer basket. 3. Place in Thermoserver. Stir through flaked almonds. Rest 5 minutes. Serve.
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