Sumatran Chicken Curry

Name: Thermomix recipe: Sumatran Chicken Curry
Prep time: 20 min
Cook time: PT4H 10M
Ingredients: 5 star anise; 1/2 fresh nutmeg grated; 3 cinnamon stick(s) broken in half; 1 Cup Coriander Seeds; 4 whole dried chillies; 1 Tablespoon fennel seeds; 1 Tablespoon cardamom seeds; 1 Tablespoon cumin seeds; 2 lemongrass stalks, white part only; 200 Grams Chilli Jam pre made; 300 Grams coconut cream; 2 Teaspoons ground turmeric; 1 Pinch pink salt flakes; 40 Grams Indonesian Spice Mix (see above); 100 Grams water; 20 Grams Extra Virgin Olive Oil (EVOO); 6 Chicken Thighs skinless and boneless; 2 bay leaf fresh or dried; 3 kaffir lime leaves leaves, torn; steamed rice to serve

Serves 4-6 Prep Time 20 minutes Cook Time Unknown Rated:

We are loving our spicy dishes just now and Bree has become the queen of flavours you will love. We have been visiting memory lane (and all our long ago travels). You will find this everything you hope for when you go out to eat in some foreign clime. Channel the balmy nights, the flowering trees, the distant hum of scooters, the clanging of spa music that invades the air everywhere you go.

Bali we miss you!

We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!

Need

Indonesian Spice Mix
5 star anise
1/2 fresh nutmeg grated
3 cinnamon stick(s) broken in half
1 Cup Coriander Seeds
4 whole dried chillies
1 Tablespoon fennel seeds
1 Tablespoon cardamom seeds
1 Tablespoon cumin seeds
Curry Paste
2 lemongrass stalks, white part only
200 Grams Chilli Jam pre made Recipe
300 Grams coconut cream Recipe
2 Teaspoons ground turmeric
1 Pinch pink salt flakes BUY
40 Grams Indonesian Spice Mix (see above)
100 Grams water
The Rest
20 Grams Extra Virgin Olive Oil (EVOO) BUY
6 Chicken Thighs skinless and boneless
2 bay leaf fresh or dried
3 kaffir lime leaves leaves, torn
steamed rice to serve

Do

1: To make the Indonesian Spice Mix, dry fry all ingredients, let cool slightly, then mill 2 min/speed 10. Set aside.
2: To make the Curry Paste, place lemongrass into the Thermomix bowl. Chop 5 sec/speed 7. Add Chilli Jam, 100g of the coconut cream, turmeric, salt and spice mix into the Thermomix bowl, cook 7 min/Varoma/speed 1. Add remaining coconut cream and water. Combine 10 sec/speed 5.
3: Place chicken into the Slow Cooker. Add curry paste, bay leaves and lime leaves. Stir to combine.
4: Cook on high for 4 hours. Serve with steamed rice. Garnish with sliced fresh chillies and bay leaves if you wish.