- 25 g vegetable oil
- 2 onions, approx 200g quartered
- 4 cloves garlic
- 2.5 cm fresh ginger
- 15 g flour
- 2 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 Fresh chilli (To taste) or 1 tsp dried chilli
- 400g Tinned tomatoes
- 400g Coconut milk
- 500g Chicken skinned thighs and legs
- 1 Chicken Stock Cube
- 100 g water
- 60 g mango chutney, (Optional)
- 250 g baby spinach
- 200 g Greek yogurt, (Optional)
- Freshly ground sea salt
- Freshly ground sea salt
Recipe is created for
TM 5Please 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!
1. Mince the onions, ginger, fresh chilli (if using) and garlic with the oil for 6 seconds/Speed 6 scrape down the bowl
2. Add the flour and the spices, inc dried chilli (if using) and sauté for 4 minutes/100°c/Speed Spoon
3. Add the tomatoes coconut milk and chicken, stock cube, water and cook for 25 minutes/100°C/Speed Spoon on Reverse Blade. Check the chicken is cooked.
4. Transfer to a large pot and add the chutney and spinach and cook for a further 3 minutes/100°C/Speed spoon on Reverse Blade. Stir in the yoghurt and season with salt and pepper to taste.
Serve with steamed rice and Naan Bread.
Based on Nick Nairn's Quick Chicken Curry
Accessories you need
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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