Preparation time
20min
Total time
20min
Portion
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--
Level
--
Ingredients
Sommers korma
- 3 tbsp vegetable oil
- 1 --- small onion
- 3 cloves garlic
- 15 g fresh ginger
- 150 g tomato paste
- 500 g water
- 1 Kg chicken thigh
- 1 heaped tablespoons Coconut
- 250 g thickened cream
- 1 tsp mustard seed
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp turmeric powder
- 2 tbsp sweet paprika
- 5 tbsp ground coriander seeds
- 1 tbsp salt
- Chillies, Optional, to taste
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Add onion dice sp 4 for 5 seconds and cook sp2 Varoma temp until it starts browning.
2. Heat oil varoma temp sp2
3. Add mustard, cumin and fennel seeds, mix sp 2 varoma temp for 3 mins on reverse
4. Add garlic and ginger, cook sp 2 reverse varoma temp until brown (but don’t burn).
5. Add turmeric, paprika, coriander powder, salt and chillies (if desired). Mix sp2 reverse varoma temp 3 minutes
6. Mix tomato paste into the spice mix sp 2 reverse varoma temp
7. Add water, cook sp2 reverse, varoma temp until boiling.
8. Cut and wash chicken, add to bowl. Cook at 85 temp sp2 reverse for 60 min. Once cooked, let it sit until cooled.
11. Before service, add coconut and cream. Mix well. Heat at varoma temp, sp2 reverse until boiling, but don’t overcook it
12. Service with rice and/or roti.
Tip
Chicken is best if cooked the day before
prep each set of spices before you start
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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