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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
Keyword Chicken, Curry, Thermomix