Ingredients
mayonaise
- 1 Clove garlic peeled
- 1 teaspoon djon mustard
- 1/2 Lemon Juiced
- 1 large fresh egg
- 200 grams ricebran oil
sauce
- 300 grams sour cream
- 100 grams mayonaise, (from previous step)
- 1 tablespoon YIAH Bay of Bengal Dip MIx
chicken
- 500 grams chicken breast diced, raw
- 1 tablespoon YIAH Bay of Bengal Dip MIx
- 1 tablespoon YIAH Intense Garlic EVOO
extras
- 250 grams mango flesh diced
- 1 bunch corriander
- 1 package Mini Pappadums
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic in TM bowl and chop 3sec/speed 8.
Insert butterfly and the rest of the ingredients except the oil, and mix 10 sec / speed.
With MC in place on the lid, blend again while drizzling the oil around the TM bowl lid, allowing it to slowly add itself under the lid into the bowl for a further 1min30sec/speed4.
Place mayonaise into a bowl and weigh 100g back into the TM bowl, add 300g sour cream and 1 tablespoon of YIAH Bay of Bengal Dip Mix and mix for 20sec/speed 4.
Place sauce into a clean mixing bowl and cover and refridgerate until needed. Clean TM bowl.
Rub 500g diced Chicken breast with 1 x tablespoon of YIAH Bay of Bengal Dip Mix, 1 tablespoon Intense Garlic EVOO, salt and pepper and place in simmering basket.
Place 600g Water into the TM bowl. Place simmering basket into TM bowl. Cook for 20 mins/Varoma/Spd 4.
Pull off the leaves of the corriander bunch, set some aside for presentation and chop the rest, place in a mixing bowl.
Dice mango and place in same mixing bowl.
Start cooking the Pappadums in your microwave. Spread approx 6 Pappadums on a plate and place in a 1000W microwave for 1 minute. Repeat until all cooked.
When chicken is cooked remove simmering basket using spatula. Remove the liquid. (Liquid can be kept to use as a stock). Place chicken into TM Bowl to shred 4 secs/speed 4/Reverse
"Counter-clockwise operation" Mix mango, diced corriander and chicken together. Add enough sauce to coat evenly and to your liking. Place a spoonful of chicken mix on prepared pappadums (only when ready to eat as will go soggy if left to sit) and top with a corriander leaf to garnish.
Mayonaise/sauce
Prepare chicken
While chicken is cooking
Bring it all together
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
I'd like to serve this at a bring a plate lunch. Could I: a. Serve the chicken cold b. Reheat the chicken then mix with the other ingredients on serving. I really appreciate some advise. Thanks.