Once you have your homemade Tandoori curry paste in your fridge or freezer you are fully prepared to make this curry in a hurry!! Watch my Youtube video here:
Ingredients
100g Homemade Tandoori Curry Paste
100g Tomato Paste
400g Coconut Cream
500g – 1kg Chicken thighs cut into large cubes
Optional extra ingredients – Sweet potato peeled & cut into cubes 3cm cubes, handful of frozen peas, handful of spinach leaves, If you like it spicy add chopped fresh chilli to taste.
Place the Tandoori Curry Paste, Tomato Paste, Coconut Cream & Chicken into the TM bowl. (If you are using the sweet potato add it now too.) Cook for 20 mins 100 degrees reverse speed 1. Stop after 15 mins to add the frozen peas if you are using them. Stir in the spinach leaves at the end if you are using them. Serve with rice or cauliflower “rice”. Happy Thermomixing!!
💚 The Tandoori Curry Paste recipe is on Cookidoo. This is how I change the recipe: I like to heat up the whole spices in the Thermomix for 3 mins Varoma speed 1. Allow the spices to cool then mill the spices on speed 10 for 1 min. Set aside. Place the garlic & ginger into the TM bowl & chop for 5 secs speed 7. Scrape down the sides of the bowl add 50g of the oil & cook for 5 mins Varoma temperature speed. Allow to cool before adding all the remaining ingredients including the milled spices & whizz it all up for 30 secs speed 10 scrape down the sides of the bowl & repeat if needed. Store in 100g portions in the fridge for 1 month or in the freezer for longer.
Cheats Easy Chicken Curry
Author: Arwen Genge
Once you have your homemade Tandoori curry paste in your fridge or freezer you are fully prepared to make this curry in a hurry!!
Ingredients
- 100g Homemade Tandoori Curry Paste
- 100g Tomato Paste
- 400g Coconut Cream
- 500g - 1kg Chicken thighs cut into large cubes
- Optional extra ingredients - Sweet potato peeled & cut into cubes 3cm cubes, handful of frozen peas, handful of spinach leaves.
Instructions
- Place the Tandoori Curry Paste, Tomato Paste, Coconut Cream & Chicken into the TM bowl. (If you are using the sweet potato add it now too.)
- Cook for 20 mins 100 degrees reverse speed. Stop after 15 mins to add the frozen peas if you are using them. Stir in the spinach leaves at the end if you are using them. Serve with rice or cauliflower “rice”.
- Happy Thermomixing!! 💚
- The Tandoori Curry Paste recipe is on Cookidoo. This is how I change the recipe: I like to heat up the whole spices in the Thermomix for 3 mins Varoma speed 1. Allow the spices to cool then mill the spices on speed 10 for 1 min. Set aside. Place the garlic & ginger into the TM bowl & chop for 5 secs speed 7. Scrape down the sides of the bowl add 50g of the oil & cook for 5 mins Varoma temperature speed. Allow to cool before adding all the remaining ingredients including the milled spices & whizz it all up for 30 secs speed 10 scrape down the sides of the bowl & repeat if needed. Store in 100g portions in the fridge for 1 month or in the freezer for longer.
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