(Recipe taken from Everyday Cooking for Every Family)
So I’ll start off by saying that I thought I’d try to be a little bit smart here when I realised that I was 50g short of cashews. I couldn’t be bothered heading out to buy some more but I didn’t want the curry to be too watery, so I added 30g of flour.
Don’t do that.
When I make curries or stews in the Thermomix, I always leave it in the fridge for at least a day (sometimes 2) so that the flavours can develop. What I realised the following day was that the addition of flour had left me with a slightly claggy sauce, and while the taste was still fine, the gravy wasn’t as creamy as it should have been.
Oh well, live and learn.
1 tbsp cumin seeds
1 tbsp fennel seeds
2 cloves garlic
2cm piece ginger, peeled
1 large onion, peeled & quartered
20g olive oil
4 ripe Roma tomatoes, chopped
150g raw cashew nuts
680g chicken breast, diced into 2cm cubes
1 tsp garam masala (you can make this in the TMX, but I was too lazy to de-seed cardamom pods so I got my garam masala from the store)
1tsp turmeric powder
1/2 tsp salt to taste
- Place cumin and fennel into the bowl and dry roast for 2 minutes/100 degrees/speed 1.
- Mill spices for 2 minutes/speed 8. Set aside.
- Place garlic, ginger and onion into bowl and chop for 5 seconds/speed 7.
- Add butter and oil and cook for 3 minutes/100 degrees/speed 1.
- Add tomatoes, cashews and water into bowl, puree for 1 minute/speed 8.
- Add all remaining ingredients, except for 1 dessert spoon of the cumin and fennel mix.
- Cook for 20-25 minutes/100 degrees/Reverse/speed soft.
- Add one extra cube of butter at the end of cooking plus the remaining cumin and fennel mix and some extra garam masala. Serve with naan bread, rice and/or pratha.