Ingredients
Curry
- 3 cm ginger fresh
- 3 cloves Galic fresh
- 10 fresh curry leaves
- 1 bullhorn pepper or red capsicum, de-seeded
- 1 onion, peeled and quartered
- 1 teaspoon cumin seeds, whole
- 2 heaped tablespoons tomato paste
- 30 g olive oil
- 800 g chicken thigh fillet, cut into 3 cm pieces
- 2 Small Potatoes, roughly cut into small cubes
- 1 tin coconut cream (400g)
- Handful of Corriander leaves, chopped
Spice Mixture
- 1 heaped teaspoon Corriander powder
- 1 heaped teaspoon chilli powder
- 1 heaped teaspoon Cumin Powder
- 1 heaped teaspoon cardamom powder
- 1/2 teaspoon Clove powder
- 1/2 teaspoon turmeric powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put spices in Thermomix bowl and dry raost for 2 minutes at 100 degrees on speed 1.
Add ginger, garlic and curry leaves and chop for 3 seconds on speed 4.
Add onion and red pepper, chop for 3 seconds on speed 4.
Add cumin seeds and oil, saute for 2.5 minutes varoma temperature and speed 2.
Insert butterfly, turn thermomix on for 30 minutes, varoma temperature, reverse, speed 1.5.
With blades rotating add tomato paste, half of the coconut cream and the meat through the hole.
At the 15 minute mark add the potatoes and the remaining coconut cream.
At the 3 minute mark, add the corriander leaves.
When cooking is complete, transfer to thermoserver and allow to sit for 5 minutes before serving with rice or roti.
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.
Comments
Easy and delish!
This was an easy chicken curry. Next time I would add some more chilli, probably our hot homegrown ones. I added fresh spinach into the bottom of the thermoserver before adding the curry. Really tasty - thank you.
I am on complete rest post op and hubby made it tonight....amazing we have never been very confident with curries but since have this machine the recipe was yum and froze some for a mid week meal
We made this for tea tonight when everything else seemed too hard. I was missing fresh ginger (swapped for powder) missing curry leaves (swapped for a wack of babas curry powder) even though we mashed the recipie slightly it was still delicious! If you like a moist curry I would add some more coconut milk but this was good consistency to eat with flatbread. Oh yeah, also used cayenne pepper instead of chili powder so don't worry too much about accuracy with this one. Very forgiving recipie! (My personal taste liked a bit of salt added but that is just me) thanks for sharing this one, the name is totally suitable!
Great tasting easy recipe! I've made it a few times and doubled it as well.
New family favourite, like everyone else I used curry powder instead of leaves. Only issue is the butterfly has turned green from all the spices
I made this for dinner tonight and it was delicious! We will definately make again. Only change I made was 3 tsp of curry powder as a substitute for the curry leaves. Thanks for sharing! Delicious!
Great meal, and perfect quantity for larger family. Substituted 3 tsp curry powder for the curry leaves, used coconut milk rather than cream as that is all I had, and just half a tsp of chilli as per previous comments.
Also stirred in some chutney at the end which made it a sweeter curry (sounds weird but is actually good on occasion as a variation)
Love a dish with spice and heat... This fit the bill perfectly.
Halve the chilli powder if you don't like too much heat.
Thanks for a great recipe!
Better than any take away I have had, soooo delicious! Thank you for the recipe, will be a 'go to' ... I used only half a teaspoon of hot chilli powder though and quite tasty enough for me
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