Ingredients
- 100 g almonds, or cashews
- 4 cloves garlic
- 1.5 cm fresh ginger
- 1 brown onion, - peeled and halved
- 30 g olive oil
- 1 can large tomato, - quartered and deseeded
- 6 pods cardamom pods, 1 tsp garam marsala (see variations)
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2-1 tsp chilli powder
- 1/2 tsp turmeric
- 350 g coconut milk
- twist of salt
- 600 g chicken breast, or thigh - diced
- fresh lemon or lime
- chopped corriander to garnish
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grind all spices and set aside.
Put almonds or cashews in TM bowl and mill for 10 seconds on speed 9. Set aside.
Place garlic, ginger and onion into TM bowl and chop for 5 seconds on speed 7. Add tomato and chop for 2 seconds on speed 5.
Add oil and saute for 3 minutes at 100C on speed 1.
Add ground spices to tn bowl and sauté for 2 minutes at 100c on speed 1.
Add the nut meal to TM bowl and cook for 1 minute at 100C on speed 1.
Add coconut milk and cook for 8 minutes at 100C on speed 1.
Add chicken and cook for 10-20 minutes at 100C on Reverse+ speed soft.
Pour curry into thermoserver and squeeze juice from a small lemon or lime and sprinkle with fresh coriander.
Tip
Serve with basmati rice, papperdums or naan bread.
You can also finely dice an additional tomato for extra colour when serving.
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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