- 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:
- Place garlic, onion, oil, ginger, turmeric, cinnamon, chilli powder, pepper, cumin, coriander and cardamom into TM bowl and chop 5 sec/speed 6.
- Scrape down sides of mixing bowl with spatula, add coconut oil and sauté 10 min/100°C/Reverse/speed 1.
- Place cloves, tomatoes and salt and cook 15 min/100°C/Reverse/speed 1.
- 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,
- Check that your chicken is cooked and add time if it needs more.
- When chicken is cooked to your liking, add coconut cream if using, adjust seasoning and serve with steamed green veggies and coconut rice.