Thermomix Chicken Korma
- Ready In:
- 40 g cashews
- 3 garlic cloves
- 4 cm fresh ginger
- 1 onion, peeled and quartered
- 10 g oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1⁄2 teaspoon turmeric powder
- 1⁄4 teaspoon chili powder (optional)
- 140 g cream (or hung yogurt)
- 200 g water
- 1 tablespoon tomato puree
- 2 bay leaves, fresh
- 6 cardamom pods
- 4 whole cloves
- 5 cm cinnamon sticks
- 1 teaspoon oil
- 1000 g chicken, boneless and skinless cut into bite sized pieces
- 1 teaspoon garam masala (optional)
- Grind nuts 8 sec/speed 9. Leave in bowl.
- Set blades to speed 5. Drop onion, ginger and garlic onto turning blades. Scrape down.
- Add oil, cook 3 minutes/100 degrees/speed 3.
- Add cumin, coriander, salt, turmeric and chili powder. Cook 6 minutes/100 degrees/speed 2.
- Add cream (or yogurt), water and tomato puree. Blend 10 seconds/speed 9.
- Cook 6 minutes/100 degees/speed 2.
- In the meantime, gently crush together the whole spices (bay leaves, cardamom, cloves and cinnamon).
- Add the 1 teaspoon of oil to a small fry pan. Cook the crushed spices over medium high heat until fragrant.
- Add the cooked spices to the TM bowl. Add the chicken meat and push it down into the sauce. Cook 15 minutes/100 degrees/reverse speed soft for breast meat, or 20 minutes/100 degrees/reverse speed soft for thigh meat.
- Stir in garam masala if using.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.