This is such a delicious thermomix chicken and vegetable curry using the flavoursome korma paste that our lovely Tania Lee has shared with us.
Tania says: “My husband and kids voted this “The best Thermomix curry, Mum!” Well that’s quite the compliment if you knew the amount of chicken curries I’ve prepared over the 12 years of owning a Thermomix. This one will be requested over again, so it’s great that the ThermoFun Korma paste makes enough for 2 batches of Korma Curry. The rich, thick gravy is super flavoursome and it makes a generous 6 portions served with some steamed rice”.
Chicken and Vegetable Korma
Ingredients
- 250g (approx. half batch) ThermoFun Korma Paste
- 20g olive oil
- 1 large onion, peeled and halved
- 20g TM vegetable stock concentrate
- 400g coconut cream
- 250g sweet potato, cut into large dice
- 600g chicken thigh fillets, cut into large cubes
- 200g green beans, trimmed and halved
- 400g basmati rice
- 1000g boiling water from kettle
- flaked almonds, roasted (optional) to sprinkle on top
Instructions
- Make ThermoFun Korma Paste and set aside.
No need to wash TM bowl. - Place oil and onion into TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add half batch (approx. 250g) korma paste, stock, coconut cream and sweet potato and cook 8 mins / Varoma / speed soft / Reverse.
- Add chicken and continue cooking 8 mins / 100ºC / speed soft / Reverse.
- Add beans and stir through with aid of spatula and continue cooking 5 mins / 100ºC / speed soft / Reverse.
- Pour into ThermoServer to keep hot while rice is cooking. Sprinkle with roasted almonds.
No need to wash TM bowl. - Pour boiling water into TM bowl. Place rice into simmering basket and rinse under cold tap until water runs clear. Carefully insert basket into TM bowl and cook 18 mins / Varoma / speed 4.
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