Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: judydawn on May 19, 2009, 11:37:55 am

Title: Chicken Curry (using cooked meat)
Post by: judydawn on May 19, 2009, 11:37:55 am
Name of Recipe: Chicken curry

Number of People:Serves 2-3

Ingredients:

20g canola oil
140g onion, quartered
100 - 150g sliced cooked carrot
40 - 100g thai chilli jam stir-fry paste
270mls Carnation light evaporated coconut milk
130g frozen peas or beans
200 - 220g cooked chicken cut into 4cm chunks

Preparation:
Chop onion for 2 seconds on speed 5.  Add the oil and saute for 4 minutes/100o speed 1.
Add chilli jam and coconut milk.  Cook 5 minutes at 90o on soft speed.
Add peas and carrots.
Cook 3 minutes/90o/reverse/soft speed.
Add chicken pieces and heat through for 3 mins/90o/soft speed.
Serve over rice or over an oven baked potato topped with sour cream and a salad.


Tips/Hints:
This recipe was adapted to use some leftovers from yesterdays roast from a recipe from Table Magazine 2005 which used all fresh ingredients.  It worked really well.  If you haven't used chilli jam before, it is not hot - just tasty.

The above mixture is really nice in vol-au-vents as finger food or in crepes or as Thermomixer suggested, in little toasties made by pushing buttered bread into muffin tins and baking them? Yum.

Title: Re: Chicken Curry (using cooked meat)
Post by: Thermomixer on May 19, 2009, 01:38:51 pm
Thanks again - wish more people who have bought a TMX and don't use it could see what a storm you are cooking up!!!
Title: Re: Chicken Curry (using cooked meat)
Post by: judydawn on May 19, 2009, 01:44:59 pm
I am having so much fun Thermomixer ;D ;D  Once you start converting, it seems to become so much easier - I am hooked :P :P
Title: Re: Chicken Curry (using cooked meat)
Post by: Thermomixer on May 19, 2009, 01:52:50 pm
Quote from: judydawn on May 19, 2009, 01:44:59 pm
I am having so much fun Thermomixer ;D ;D  Once you start converting, it seems to become so much easier - I am hooked :P :P

I like your thinking - it really is not that difficult.  But you do need some help and encouragement and be prepared for some dishes that need to be covered by pastry (a la Karen) or used as doggie rewards (a la CarolineW).
Title: Re: Chicken Curry (using cooked meat)
Post by: brazen20au on May 19, 2009, 01:58:28 pm
it's true, the more you use it and try to convert, the easier it is :)
Title: Re: Chicken Curry (using cooked meat)
Post by: judydawn on October 07, 2010, 12:25:35 pm
I revisited this recipe of mine today and have made some changes to the original recipe (being a lot more savvy these days than I was way back then).  Have altered times and converted cups to metric and given options.  We had it for lunch over rice then the leftovers over a baked potato for tea with sour cream which was delicious.  Made it with 100g chilli paste the first time but only had 40g available today and it was still very tasty with the much lesser amount.  You could use any vegies instead of peas and carrot.
Title: Re: Chicken Curry (using cooked meat)
Post by: Thermomixer on October 15, 2010, 10:13:04 am
Good one JD - I need to go back and correct my errors too
Title: Re: Chicken Curry (using cooked meat)
Post by: judydawn on October 15, 2010, 01:46:07 pm
I don't have time to go back to all of the early ones TMXer but hope to revisit a few more.  The above mixture is really nice in vol-au-vents as finger food or in crepes.
Title: Re: Chicken Curry (using cooked meat)
Post by: Thermomixer on October 15, 2010, 02:18:12 pm
... or in little toasties made by pushing buttered bread into muffin tins and baking them? Yum