Chicken korma was the first Indian curry that I ever ate. I was a child at the time so understandably; my parents went for this creamy and mildly spiced dish. Traditionally thickened at the end with ground almonds or cashews and yoghurt, I’ve gone with chickpeas and milk to get that creamy finish.
Serves 4
Ingredients
125g can (~75g drained) chickpeas, drained and rinsed
80g reduced fat milk
1 large onion, peeled and quartered
2 cloves garlic, peeled
5cm piece ginger, peeled and halved
20g vegetable oil
1/2 tsp ground cardamom
1/2 tsp ground turmeric
1 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1 bay leaf
20g Thermomix vegetable stock concentrate
600g chicken breast, cut into 4cm pieces
Salt and pepper, to season
2 carrots, peeled and cut into 1cm pieces
200g green beans, trimmed and cut into 2-3cm pieces
2 cups (~300g) cauliflower florets
Instructions
1. Put chickpeas and milk into the Thermomix bowl and blend with the measuring cup (MC) on for 20-30 seconds/Speed 8 – or until combined into a paste; remove to a small bowl and rinse the Thermomix bowl
2. Put onion, garlic and ginger into the Thermomix bowl and chop with the MC on for 10 seconds/Speed 7
3. Scrape down the sides of the bowl, add oil and ground spices into the Thermomix bowl and cook with the MC off for 6 minutes/Varoma/Speed 1
4. Add bay leaf, stock, chicken, salt and pepper and 220g of water to the Thermomix bowl, stir to combine and put the lid on
5. Put carrots in the Varoma bowl – leaving holes open in the middle – and put the beans and cauliflower in the Varoma tray
6. Assemble the Varoma on top of the Thermomix and cook for 15 minutes/Varoma/Reverse/Speed soft
7. Remove the Varoma, add chickpea and milk mixture into the Thermomix bowl and stir to combine
8. Remove bay leaf before serving
Serving Suggestions
1. Serve with basmati rice
