• 2 garlic cloves, peeled
  • 2 onions (approx. 300 g), peeled and cut into quarters
  • 2cm piece of fresh ginger or 1 ½ tsp ground ginger
  • 1 tsp ground turmeric (use 1 cm piece fresh if available)
  • 1 tsp ground cinnamon
  • 1/2 tsp chilli powder (or to taste)
  • 2 pinches ground black pepper
  • 1 tsp ground cumin
  • 1 tsp fresh coriander root or 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 10 g coconut oil
  • 4 whole cloves
  • 400 g canned diced tomatoes
  • 2 tsp sea salt
  • 800 g chicken thigh fillets, cut into pieces (4 cm)
  • 1/2 cup coconut cream (optional)
Method:
  1. Place garlic, onion, oil, ginger, turmeric, cinnamon, chilli powder, pepper, cumin, coriander and cardamom into TM bowl and chop 5 sec/speed 6.
  2. Scrape down sides of mixing bowl with spatula, add coconut oil and sauté 10 min/100°C/Reverse/speed 1.
  3. Place cloves, tomatoes and salt and cook 15 min/100°C/Reverse/speed 1.
  4. Add chicken and stir with spatula, then cook 15 min/90°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid,
  5. Check that your chicken is cooked and add time if it needs more.
  6. When chicken is cooked to your liking, add coconut cream if using, adjust seasoning and serve with steamed green veggies and coconut rice.
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