Chicken Korma with Vegetables
Use the Thermomix to make this classic curry. Instead of using nuts, chickpeas and milk are blended together to finish up the sauce.
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