Ingredients
- 1 brown onion, halved
- 1 clove garlic
- 2 tbsp ground ginger
- 1 tbsp ground tumeric
- 2 tbsp Ground Coriander
- 2 tbsp ground cumin
- 30 g olive oil
- 4 chicken thighs, cut into 4cm cubes
- 350 g pumpkin, cut into 4cm cubes
- 1 tbsp TM vegetable stock concentrate
- 300 g water
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place onion and garlic into mixing bowl and chop 3 sec / speed 7.
Scrape down sides of bowl.
Add ginger, turmeric, coriander, cumin and olive oil and saute 2 min / Varoma / speed 1.
Add chicken, pumpkin, stock and water and cook 17 min / 100 C /
"Counter-clockwise operation" / speed 1 with MC removed and TM basket on mixing bowl lid.Serve with rice, "cauliflower rice" or mashed potatoes.
Tip
This recipe has been converted from a recipe by www.livingpaleo.com.
Thermomix Model
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Recipe is created forTM 31
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Comments
This was basically a great recipe - thanks to commenters' advice though, if you make the "tablespoons" "teaspoons" for the spices and use coconut cream instead of water it's a great recipe, super fast and gf df! 😄 thank you!
I made this with 270g coconut cream & almost 500g chicken breast. Enough sauce for rice to soak up
I made this curry. I think a tbsp of Turmeric maybe should have been a teaspoon. This is a very powerful spice and have found in this dish it has left quite a bitter taste. I also found that the liquid quantity is also too much and I reduced this to 250gms and was still thin.
The flavour in this one is great, but as most others are saying, it was very watery. I added about 4 spoons of corn flour to it and eventually it thickened up. I only used 200g of coconut cream as well, rather than 300 of water. I still love the flavour and simplicity of it, but next time would reduce it to 100g coconut cream and cook for about 25 mins instead. It's due to the pumpkin breaking down and becoming a liquid I would say, but that part I do like
It tasted pretty good but the pumpkin disintegrated. I'd probably put the pumpkin in half way through next time and put in less liquid. I also used coconut milk in place of the water.
Not really happy with this one.. Not a lot of flavour.. Not sure id try again.. Ended up with more liquid.. Than chicken
Did the potato keep it's shape more than the pumpkin? Pumpkin seemed to disintergrate into a yummy nothing'ness!
Great recipe. Have made this twice now, second time with coconut cream - winner!!
I didn't have any of the spices so put in a heaped tablespoon of tandoori paste (jar) in with the onions whilst they were on saute. I also used 400gm chicken and got away without adding any extra water. Curry seemed very runny so added a bit of cornflour and put it back on for a few minutes to thicken and cook out the cornflour. Lovely easy curry and will be happy to make it again - Seems like it would freeze really well too!
Really simple, very tasty recipe. I added some roasted cashews for the last 3 minutes just to give a different texture- YUM!!!!