Ingredients
- 1-2 tbsp Paprika (ground)
- 20 g olive oil
- 470 g butternut pumpkin, Diced into 1cm lengths
- 3 spring onions
- 1 garlic clove
- 2 tsp mild curry powder
- 1 tsp ground ginger
- 2 tbsp Corn Flour
- 1 tbsp Chicken stock concentrate
- 750 g water
- 1 370ml Can Coconut Cream
- 1/2 tsp salt
- 500 g Chicken fillets
- 120 g frozen peas
- 120 g fresh corn kernels
- 4 tbsp fresh coriander, Roughly chopped
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add diced butternut pumpkin and paprika to baking dish and bake at 180°C for 15 – 20 minutes or until cooked. Reserve.
In a small bowl, combine curry powder and ginger and set aside.
Add water to TM bowl and boil, Varoma temp, 5 minutes, speed 1 or until boiling.
Add chicken fillets and cook Varoma temp, reverse blade, for 5 minutes, speed 1. Remove chicken and reserve water. Allow chicken to cool and peel fillets into fine strips.
Add spring onions, garlic and chop at speed 5 for 4 seconds.
Scrape down bowl and add dried spices and oil and sauté at 100C,3 minutes at speed 1.
In a measuring cup, combine 170g of reserved chicken water with corn flour and stir until combined. Add flour mixture to TM bowl and cook at 100C, 3 minutes, speed 1.
Add chicken stock concentrate, coconut milk and remaining reserved chicken water to TM bowl and cook 100C, 5 minutes, speed 1.
Add chicken, peas and corn (optional) and cook 100C, reverse blade, 3 minutes at speed 1.
Serve immediately with coriander and butternut pumpkin croutons.
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.
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