Ingredients
Curry
- 1 teaspoon Mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon coriander seeds
- 1 teaspoon tumeric, ground
- 2 cloves garlic, Peeled
- 3 cm ginger, Peeled
- 2 to taste Red Chilis, Whole or seeds removed if preferred
- --- salt, To Taste
- --- black pepper, To Taste
- 1 large onion, Halved
- 1 red capsicum, Cut into Pieces
- 1 celery stalk, Cut into Pieces
- 500 grams chicken thighs, Cubed
- 1 mango, Peeled and pitted
- 400 grams coconut cream
- 250 grams chicken stock, or Equivalent from TM Chicken Stock Paste and Water
- 40 grams tomato paste
- 2 teaspoon white vinegar
To Serve
- mango, Diced to Serve
- 1 Baby Cucumber, Diced to Serve
- 10 cherry tomatoes, Halved
- rice, Cooked
To Decorate
- spring onions, Chopped
- coriander leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
To make toasted spices, add mustard seed, cumin seed, fenugreek and coriander seed and dry roast 3 min, 120C, speed 1.
Allow to cool slightly.
Mill 30 sec, speed 10. Set aside in a bowl.
To make sauce base, add mango, coconut cream, chicken stock, tomato puree and vinegar and blend 10 sec, speed 7.
Set sauce base aside in a bowl.
Wash and dry mixing bowl.
Place garlic, ginger and chili and chop 5 sec, speed 5.
Place onion (halved), capsicum and celery pieces and chop 5 sec, speed 5.
Add 50g ghee and sauté 3 min, 120C, speed 1 (reverse).
Scrape down sides of mixing bowl and add toasted spices, turmeric, salt, pepper.
Sauté 3 min, 120C, speed 1 (reverse).
Scrape down sides of mixing bowl, then add chicken and sauce base and cook 10 min, 100C, speed 1 (reverse).
Cook 15 min, 100C, speed 1 (reverse) using simmering basket instead of measurng cup. Adjust cooking time if required to ensure chicken is cooked to your preference or to thicken the curry.
Add more stock if required and cook a further 5 min, 100C, speed 1 (reverse) using simmering basket instead of measurng cup.
Add diced mango (optional), diced baby cucumber and cherry tomatoes and cook 5 min, 100C, speed 1 (reverse).
Serve with cooked rice, chopped spring onions and/or coriander garnish.
Prepare Toasted Spices
Prepare the Sauce
Cook the Curry
Add Garnishings and Serve
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.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Very nice 😃 I used frz mango.
Will make again
Thanks so much for your feedback Eliza, you've inspired me to make this again tomorrow night
Love this Recipe! This is now requested weekly in our house! Thankyou
Thanks Toni33 I'm glad you enjoyed the dish
Just cooked this & it is devine!! Thanks for sharing
Hi Mezmac85, thanks for your feedback. I'm glad that you enjoyed the dish. Cheers Tom
Made this tonight!! AMAZING!! I didn't have fenugreek seeds, and I don't like coriander so I didn't put that in either. Was delicious, and the kids bowls were empty at the end of tea! Will define will be making this again! Thanks!!!
How Shaz
I am so thrilled that you enjoyed the recipe and adapted it. That's one of the great things about cooking. I'm keen to try your version
Thanks for the feedback.
Cheers Tom
Hi TomT
Love your recipe to bits. The taste is gorgeous!!! I will be cooking it once a week from now on! This is the first time I have commented on a recipe....
I've just cooked your recipe but did it in a different order (I was being lazy & didn't want to wash out bowl or waste mango).
I placed ginger, chilli, capsicum, celery, onion & chopped for 5sec, speed 5 (forgot the garlic so used garlic oil yummo just as good). Added 50ml garlic oil (instead of ghee), sauteed 3min 120C speed1 (reverse) - same times/speeds as your recipe.
Then added 1 tablespoon TM Curry Powder - more if you like it spicier (recipe is in Cooking for Me & You Bk) tomato paste/puree, mango pieces, coconut cream, chicken stock (had none so used TM vegie stock) & white vinegar & cooked 10min, 100C, speed 1 (reverse-same as recipe) with MC ontop. Put on simmering basket-like recipe states- & cooked for 8-10 mins (depending how big your pieces of chicken are) longer & how you thick you like your curry juices.
Taste is beautiful, not over sweet curry, but I love it! I served it with Vermicilli Rice & is awesome. For my leftovers I'm going to add steamed vegies before I reheat it tomorrow!
Hope I haven't left anything out....like I said I am a first timer at commenting. Please forgive if I have...
Hi Tom, hope you don't mind but just put different spiel on your recipe under your recipe. The taste is beautiful. I really love it & so will my family when I cook it for them (they don't like curries so I experimented before cooking for them). Thank you so much for this recipe!
Regards
Shaz
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