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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.

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Chicken Korma with Vegetables

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Course Main Course

Servings 4 serves

Ingredients

125 g can chickpeas drained and rinsed (~75g after draining)
80 g reduced fat milk
1 large onion peeled and quartered
2 cloves garlic peeled
5 cm piece ginger peeled and halved
20 g 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
20 g Thermomix vegetable stock concentrate
600 g chicken breast cut into 4cm pieces
Salt and pepper to season
2 carrots peeled and cut into 1cm pieces
200 g green beans trimmed and cut into 2-3cm pieces
2 cups cauliflower florets (~300g)

Instructions

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
Put onion, garlic and ginger into the Thermomix bowl and chop with the MC on for 10 seconds | Speed 7
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
Add bay leaf, stock, chicken, salt and pepper and 220g of water to the Thermomix bowl, stir to combine and put the lid on
Put carrots in the Varoma bowl – leaving holes open in the middle – and put the beans and cauliflower in the Varoma tray
Assemble the Varoma on top of the Thermomix and cook for 15 minutes | Varoma | Reverse | Speed soft
Remove the Varoma, add chickpea and milk mixture into the Thermomix bowl and stir to combine
Remove bay leaf before serving