gluten free, thermomix recipes from karen aka brazen, based in canberra australia
Low Fat but Absolutely Bloody Delicious Butter Chicken (Thermomix)
Note: this recipe is not working all that well atm, the chicken is ending up as mush. I will be working on improving it but please be warned!
UPDATE: try cutting the chicken into 4-6cm chunks, and use only speed 1 to cook. Please let me know if this works for you! it did for us, but I will cook it a few times before I make permanent changes to the recipe. Note that the larger chunks of chicken may require a longer cooking period.
this was a combo of the butter chicken recipe i'd posted before and the thermomix recipe. I'm assuming those of you (nicola ;)) who don't have a thermomix could make this on the stove top with a food processor or a mortar and pestle. sorry for the mix of grams and spoons with the spices! lol
10g cumin seeds
20g fennel seeds
2cm peeled fresh ginger
2-3 garlic cloves, peeled
2 tspns garam masala
2 tspns sweet paprika
2 tspns ground coriander
1 cinnamon stick
10 cardamom pods, bruised
1-2 tab oil
150g macadamia or cashew nuts
1 tin diced tomatoes or 4-5 fresh roma tomatoes (also add around 1/3 cup water if you use fresh)
3 ice cubes worth of tomato paste (lol probably 2-3 tabs)
1 kg chicken, cut into 2cm dice
2 tspns chicken or vegie stock powder (gluten free if needed)
½ cup plain yoghurt (i only had whole milk yoghurt so not sure how skim would go)
place cumin and fennel into tmx, dry roast 2 mins 100'c speed 1 place in bowl with other spices
place garlic and ginger in bowl, chop for 2-5 secs speed 7
add oil and spices and cook for 3 minutes at 100'c speed 1
add nuts and chop for 10-20 seconds speed 8
add tomatoes, tomato paste (still frozen is fine) and water if using, and puree for another 30 secs on speed 8
add all remaining ingredients except yoghurt, and cook for 15 minutes at 100'c reverse speed 3
add yoghurt and mix for 2 minutes reverse speed 3
i served mine with a pumpkin and kale curry (*sob* geoff has just tole me he doesn't like kale *sob*) and basmati rice.
the curry was simple: some onion, garlic, ginger, black mustard seeds and turmeric gently fried with a little oil, add some water when it starts to stick, then add pumpkin and a tin of drained chickpeas. stir well several times, cover and cook over low heat until nearly done. put your greens on top and cover for several minutes until greens are wilted. mix well and serve.
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Karen, have you perfected this? Do the larger pieces of chicken work better?
BTW, just tell Geoff that the kale is spinach....
yes, i use bigger pieces ie: i cut thighs into 2-3 pieces
i think it needs a bit more liquid in it too (if you used all cream you'd be right, but yoghurt is thicker)
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