Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: courton on November 10, 2014, 11:11:32 pm
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Name of Recipe: Aromatic cardamon chilli chicken
Number of People:4-6
Ingredients:
1 stick cinnamon
1 teaspn cardamon pods
1 teaspoon cloves
1/2 teaspoon black peppercorns
1/3 cup coriander leaves
18 curry leaves
juice of 1/2 lemon
2 teaspn green chilli
2 teaspoon ginger + 2 teaspoon garlic
1 teaspoon tamarind concentrate (optional)
1/2 teaspoon turmeric
salt to taste
1/2 kg chicken thigh fillets
1 tablespoon oil
Preparation:Grind first 4 ingredients in TMX until fine. Add the rest of the ingredients (except chicken and oil) to TMX and grind to fine paste. I added a little bit of water to help the process.
Marinate chicken for 10-15 mins. spray or coat chicken in oil.
Cook in air fryer. 180 for 8, turn and cook for another 8 mins.
Can be cooked in the oven on 180c if you don't have an air fryer. Serve with summer salads.
So delicious and easy.
Adapted from a booklet by Ajoy Joshi - owner of a popular Indian restaurant in Sydney
Hint: If you don't have tamarind increase the amount of lemon juice.
Linked to a/f list JD
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Sounds nice, I don't have any Curry leaves , what could I use as a substitute?.
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Thank you Courton. On the list for next week. :D
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AB I am in the same boat. Sometimes I can buy them and other times not.
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If you are not using curry leaves I would double the quantity of corainder leaves.
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Get a plant and grow your own girls, keep it in a pot though. I've got a nice plant but have never used it LOL.
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AB there really is no substitute for curry leaves. It grows well in the ground or pot especially at this time of the year and likes to be kept moist as loves the monsoon weather in India. If you decide to plant it in the ground remember it does sucker. I have had one for over 20 years and every few years I just repot it into a large pot with fresh soil. It really loves a good dose of blood and bone during the summer months.
If you PM me Aussie Brenda I will post you some.
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Cookie and AB, have you tried freezing the leftover curry leaves. I freeze kafir leaves successfully. The other option which works well is to dry it in the microwave and keep it in the cupboard. Also, tamarind is highly recommended to give the piquant taste. If you don't have it I would up the ante on the lemon.
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This looks great! My problem is keeping coriander going in warm weather. I've tried, and killed the spiny leaf summer substitute, twice. It seemed to go to seed almost as fast as regular coriander. Usually I freeze bags of leaves in winter, but totally forgot to do that this year.
Curry leaves freeze very well! I've got my curry leaf tree in a self watering pot. It was grown from seed off a friends tree. Fresh seed is very easy to sprout, easier than rooting cuttings, if you know anyone who has a tree. I wish I had room to plant it out, because I could use more leaf than a pot grown plant can provide. The flavour and aroma releases in oils. My favourite non traditional way to use it is frying eggs. Just put some leaves in the pan while heating up the butter and push them aside when you add the eggs. Delicious, addictive flavour.
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Sounds yummo! Thanks Courton.
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Thanks for sharing this delicious recipe, everyone loved it, we had these for dinner last night, sliced on top of a lovely salad I used chicken tenderloins. Dh not a salad fan though it would be nice served with a veg curry. Loved the flavor.
I bought a curry leaf tree a few months ago, so nice to be able to pick my herbs.
LillyPilly have you tried the slow bolt corriander?
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Glad you enjoyed it Jeninwa. Love the fact it is so easy and so tasty. Might have to try a few more recipes from the booklet!
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Courton, this looks absolutely delicious. Thanks for posting, will make
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Next time I see curry leaves I will get them and freeze them. The shop I used to get them from doesn't have them anymore. There are several other Indian shops not far away though.
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Got mine in Coles Chookie, Woolies didn't have any. :)