2 small Onions, peeled and quartered
2 hot fresh Green Chillies, or to taste
10g fresh Coriander – save a few leaves for the garnish
20g Ginger Root, roughly cut
10g cloves Garlic
2 tsp Ground Cumin
2 tsp Ground Coriander
½ tsp Turmeric
1 tsp Salt
500g Chicken, cut into 2 to 3cm pieces
70g Tomato purée
500g thick Plain Yoghurt
A few torn coriander leaves to garnish (optional)
Place oil into TM bowl and cook for 1 minute at Varoma temperature on speed 1.
Add onions, chillies, fresh coriander, ginger and garlic into bowl. Mince for 10 seconds on speed 5.
Scrape down the sides and lid of the TM bowl with the spatula.
Cook for 5 minutes at Varoma temperature on speed 2. Leave MC off.
Add dry spices and salt, sprinkling them onto the onion mixture.
Cook for 3 minutes at Varoma temperature on speed 2 with the MC off.
Add water and cook for 5 minutes at Varoma Temperature on speed 1 with the MC on.
Add chicken, tomato purée and yoghurt into TM bowl. Stir with the spatula to push the meat under the surface of the sauce.
Cook for 20 minutes at 100°C on Reverse + speed soft with the MC on.
Taste and adjust seasoning and add a little more salt if necessary.
Serve with Basmati Rice. Garnish with fresh coriander leaves.