Thermomix Chicken Korma Recipes

THERMOMIX ® RECIPE

Steps:

• Place chicken in a bowl, add yoghurt, tomato paste and cardamom. Stir until well combined. Cover and leave in refrigerator for 30 min.Place ginger, garlic, garam masala, chilli flakes and almonds into Thermomix bowl3 sec/speed 7.Scrape down sides of bowl with spatula. Repeat.Set aside.Place onion in Thermomix bowl.3 sec/speed 7.Scrape down sides of bowl with spatula. Repeat.Add oil, butter and salt to taste. 3min./Varoma/Speed 1Add ginger, garlic, garam masala, chilli and almond mix to bowl. 5min./100 degrees/Speed 1Insert butterfly.Add chicken/marinade mix to bowl.15min/100deg/"Counter-clockwise operation" /speed 1.Add cream. 3min./90degrees/"Counter-clockwise operation" /speed 1 Serve with steamed rice.

THERMOMIX ® RECIPE

Steps:

• Curry saucePlace almonds in bowl and chop 10 seconds/speed 9. Set aside Add Garlic, onion and ginger and chop 3 second/speed 7. Set aside Add all spices and cook 100 degrees/3 min/speed 1. Grind 20 sec/speed 8 Add oil and salt to spices and cook 100 degrees/2 mins/speed 1 Add butter and reserved chopped almonds and onion mixture and cook Veroma/4 mins/speed 1 Add chicken, coconut cream, stock, paste and water and cook 100 degrees/15 min/reverse/speed 1 Add cream and cook 100 degrees/5 mins/reverse/speed 1. Remove MC and place basket on lid so sauce can reduce Season to taste and place into ThermoServer

THERMOMIX CHICKEN KORMA

Steps:

• 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.

CHICKEN KORMA II

Steps:

• Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
• Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
• Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

INDIAN CHICKEN KORMA IN THE SLOW COOKER

Steps:

• Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
• Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
• Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
• Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

PRESSURE COOKER CHICKEN KORMA

Steps:

• Heat cream in a microwave or in a small pot on the stove, then add the saffron. Set it aside for 2 hours to draw out the saffron color.
• Season chicken generously with salt and pepper. Set the sauté setting on the electric pressure cooker to high. Add in oil; wait a few seconds and stir in the golden raisins. When they're plump (it will only take a few seconds), transfer them with a slotted spoon to a small bowl.
• Add almonds into the oil. Stir. Once they're golden, 30 seconds to 1 minute, transfer them with the slotted spoon and to the bowl with the raisins.
• Add cardamom pods and cinnamon stick. Brown chicken, 2 to 3 pieces at a time, 3 to 4 minutes per side. Transfer them as they're finished to a bowl or plate. Repeat with remaining chicken.
• Stir onions into the pot and cook until starting to brown, 3 to 4 minutes. Stir in ginger and garlic, and cook for 30 seconds. Stir in coriander and cumin. Add a few tablespoons of water and scrape up what you can from the bottom of the pot.
• Return all the chicken pieces and their liquid to the pot. Stir in yogurt, 1 tablespoon at a time. Stir in 1 1/4 teaspoon salt, chile powder and 1/2 cup water.
• Cover and cook at low pressure for 6 minutes, then release the pressure manually.
• Remove the lid, then turn on the sauté function on low. Cover with the glass lid or loosely with the regular lid, and simmer gently to meld the flavors, 7 to 10 minutes.
• Stir in garam masala and saffron cream; taste and adjust seasoning if necessary. Serve garnished with the raisins and almonds.

ONE-POT CHICKEN KORMA RECIPE BY TASTY

Steps:

• Fry sliced onions and garlic in oil until softened.
• Add sliced chicken breasts and fry until no longer pink.
• Add tomatoes, fry for a couple minutes.
• Add korma pasta, stir in and cook for 30 seconds.
• Add the rice and cook for 30 more seconds.
• Add stock cube, raisins and 500ml (2 ¼ cups) water.
• Cover with foil and cook for 15 minutes. Check chicken, if dry 5 minutes in and add more water if necessary.
• Uncover, stir in pine nuts and spinach until wilted.
• Serve with yogurt and coriander.
• Enjoy!