This recipe is from the Thermomix Fast and Easy Indian Cookery Book. After grinding the almonds for 8 seconds / speed 9 I dropped the Garlic, Ginger and Onion on to the running blades at speed 5.
I then added the Spices and cooked the mixture for 6 minutes/ 100c/ speed 2.
This is what the Korma Paste looked like before I added the spices and then Cream, Water and Tomato Puree. This is then cooked for 6 minutes/ 100c/ speed 2.
I decided to add the Korma Sauce to the Cubed Chicken which I had already browned in a Frying Pan. I like steaming the Rice in the Simmering Basket while finishing off the Curry on the hob.
Below is the finished result. I added Fresh Coriander for extra flavour.
It went down well with the family who are quite picky about Curries!
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