Thermomix Chicken Korma

Name: Thermomix Chicken Korma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 40 g cashews; 3 garlic cloves; 4 cm fresh ginger; 1 onion; 10 g oil; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp salt; 0.5 tsp turmeric powder; 0.25 tsp chili powder; 140 g cream; 200 g water; 1 tbsp tomato puree; 2 bay leaves; 6 cardamom pods; 4 whole cloves; 5 cm cinnamon sticks; 1 tsp oil; 1000 g chicken; 1 tsp garam masala

Chicken, cashews and tomato puree cooked in a pan and spiced with ginger and cumin for a South Asian korma.

40 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
Grind nuts 8 sec/speed 9. Leave in bowl. Set blades to speed 5. Drop onion, ginger and garlic onto turning blades. Scrape down.
2
Add oil, cook 3 minutes/100 degrees/speed 3. Add cumin, coriander, salt, turmeric and chili powder. Cook 6 minutes/100 degrees/speed 2.
3
Add cream (or yogurt), water and tomato puree. Blend 10 seconds/speed 9. Cook 6 minutes/100 degees/speed 2.
4
In the meantime, gently crush together the whole spices (bay leaves, cardamom, cloves and cinnamon).
5
Add the 1 teaspoon of oil to a small fry pan. Cook the crushed spices over medium high heat until fragrant.
6
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.