One thing I love about being a Thermomix Consultant is the constant access to information about food. Every meeting we attend we learn something that we can apply to our cooking at home whether it be a massive AHA moment or a minor improvement. At our branch meeting this week the lovely Josianne did a talk on curries which as you know is my favourite food. She has now introduced me to fenugreek leaves!! I have always used fenugreek seeds but never the leaves. So that combined with the latest Taste magazine I have put together this curry. We all agreed it was delicious!!
My husband has been enjoying a baked curry of late (as have I to be honest) but what I love is that the curry powders to paste to sauce are all created effortless in the Thermomix then poured over the chicken and baked in the oven leaving the Thermomix free to keep creating (if you wish!) Baking it also gives you the option to feed an army by adding more chicken thighs or vegetables. I hope you guys enjoy this one as much as we did. Eb x
- 140g brown onion peeled and halved
- 3 garlic cloves
- 30g fresh ginger peeled
- 1-2 red chillies (to taste)
- 2 tbsp curry powder (Try Recipe Community JJCapers curry powder)
- 1 tbsp cumin seeds
- 1 coriander root
- 1 tbsp fenugreek leaves
- 50g Ghee (or oil)
- 50g tamarind puree
- 1 tsp brown sugar
- 30g chicken/vegetable stock paste
- 500g fresh tomatoes cut in quarters
- 1 tsp salt (optional)
- 6-8 chicken thighs (with bone in or out – your preference) see notes
Add onion, garlic, ginger, chillies, curry powder, cumin seeds, coriander root, fenugreek leaves and ghee to the bowl. Chop on Speed 7 for 3 seconds.
Scrape down the sides and cook for 7 minutes at 120deg on Speed 1.
Add tamarind, sugar, stock, tomatoes and salt and cook for 10 minutes at 100deg Speed 2.
Meanwhile preheat oven to 180deg and place your chicken thighs in a casserole dish.
Blitz the sauce on Speed 5 then gradually taking the dial to Speed 9 for 30 seconds.
Pour over your chicken pieces and toss to coat. Cover the dish with alfoil or casserole dish lid and bake for 30 minutes. Remove lid and bake for a further 30 minutes.
Serve with tortillas, naan, rice, yoghurt and fresh coriander to garnish.
Notes: If you would prefer to cook your chicken in the Thermomix, I would use up to a maximum of 8 chicken thighs quartered and cook for 30-40 minutes at 100deg Reverse Speed Soft.
If you want to bulk up the meal, add some chopped potatoes to the chicken when baking. If baking you can also add more chicken thighs.