This recipe came through my Facebook newsfeed and I was immediately drawn in. Although reading Nigella's intro where she says "I am not going to pretend this is the sort of food you can bang out in a moment" .......... um someone needs to introduce Nigella to a Thermomix!! Here is my tweaked version anyway and it was delicious. I did use 2 chilli's in it initially but in hindsight I wish I had only used 1 or even 1/2 to allow the other spices to come through more. Enjoy. Eb x
- 60g almonds
- 1 onion
- 25g fresh ginger
- 3 garlic cloves
- ½ -2 red chillies (Don’t go crazy otherwise the spices will get lost!)
- Olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 4 cardamom pods
- 1 cinnamon stick
- 4 cloves
- 2 fresh bay leaves
- 200g greek yoghurt
- 60g chicken stock paste or vegetable stock paste
- 1 tsp sugar
- 1 tsp salt
- 6-8 chicken thigh (cut in quarters)
- 100g cream
Add almonds to a dry bowl and mill on Speed 8 for 8 seconds. SET ASIDE.
Add onion, chilli, garlic and ginger to the bowl and chop on Speed 6 for 3 seconds. Add some oil (approx. 20g) and cumin, coriander and garam masala and cook for 5 minutes at Varoma Speed 1.
Meanwhile add cinnamon stick, cloves and cardamom pods to a small frypan along with a drizzle of oil and heat until fragrant (approx. 1 min).
Add all ingredients EXCEPT chicken and cream to the bowl (including almonds) and cook for 15 minutes at 90deg Reverse Speed 1.
NOTE: When I made this I added 100g of water but I found the sauce was too thin at the end and needed reducing. I have removed the water but if you think yours needs water then please add.
Blitz the sauce by slowly taking the dial up to Speed 9 for 1 minute.
Add the chicken and cook for 15 minutes at 100deg Reverse Soft Speed.
Add cream and cook for a further 5 minutes at 100deg Reverse Soft Speed.