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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is quite similar to Thermomix Yogurt Chicken. The spicing is different, and the Korma includes a paste made from cashew nuts. Ingredients:
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) |
Directions:
1. Grind nuts 8 sec/speed 9. Leave in bowl.
2. Set blades to speed 5. Drop onion, ginger and garlic onto turning blades. Scrape down.
3. Add oil, cook 3 minutes/100 degrees/speed 3.
4. Add cumin, coriander, salt, turmeric and chili powder. Cook 6 minutes/100 degrees/speed 2.
5. Add cream (or yogurt), water and tomato puree. Blend 10 seconds/speed 9.
6. Cook 6 minutes/100 degees/speed 2.
7. In the meantime, gently crush together the whole spices (bay leaves, cardamom, cloves and cinnamon).
8. Add the 1 teaspoon of oil to a small fry pan. Cook the crushed spices over medium high heat until fragrant.
9. 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.
10. Stir in garam masala if using.
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