I love curry…you may have noticed…I love spicy food; you may have noticed. I love chicken dishes; you may have noticed. So combine them all and I am in hog heaven…well…you know what I mean. Fragrant and amazing, don’t stop here, try this mixture with lamb, beef or (shhhh, dare I say it?) pork…It’s not too often you hear of a Pork Vindaloo but I am taking a stand and saying, go ahead…pork it up! But chicken works just fine…more than ‘just' actually! Yum.
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- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon ground coriander
- 1/2 Teaspoon ground cloves
- 1/2 Teaspoon ground cardamom
- 1/2 Teaspoon ground fenugreek
- 1/2 Teaspoon cayenne powder
- 1/2 Teaspoon mustard
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon black pepper
- 1 Teaspoon ground tumeric
- 1 Teaspoon sweet paprika
- 20 Gram Extra Virgin Olive Oil (EVOO) Fini EVOO BUY
- 150 Gram brown onion, cut into pieces
- 20 Gram fresh ginger, peeled
- 8 cloves of garlic
- 500 Gram tomatoes, cut into pieces
- 20 Gram red wine vinegar
- 2 Teaspoon Pink Salt Flakes pink salt flakes BUY
- 900 Gram chicken thigh fillet, cut into large pieces
- Steamed rice to serve
Place all dry spices into Thermomix bowl and heat for 5 min/Varoma/speed 2. Scrape down sides of bowl.
Add oil, onion, ginger and garlic and chop 3 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.
Add tomatoes and vinegar and cook 10 min/100ºC/speed 2.
Add salt and chicken and cook further 10 min/100ºC/Reverse/speed 1.
Serve with fresh coriander, sliced chillies and chopped cucumber and tomato. A little dollop of plain yoghurt is nice with this too…and the obligatory steamed rice or quinoa.