Ingredients
1 clove garlic
1 onion, peeled and quartered
20g olive oil
1 tbsp curry powder or curry paste
200g coconut milk
200g tomatoes (I use the tin tomatoes that are chopped)
2 potatoes, cut into bite size pieces
600g chicken (5-6 pieces thigh and/or leg)

Method

  • Place garlic and onion into TM bowl and chop 5 sec/speed 7.
  • Add oil and curry powder/paste and saute 3 min/100°C/speed 1.
  • Add tomatoes and cook for a further 2 min/100°C/speed 1.
  • Add coconut milk and potatoes. Cook 10 min/100°C/reverse/speed soft.
  • Add chicken, place the thighs around the blade and then the legs on top (if using legs) and cook 20 min/100°C/reverse/speed soft. Until the chicken is cooked.
  • Serve with basmati rice, naan bread, chutney and sambals.

Maria’s notes

  • You may add vegetables in bite size pieces when you insert the chicken.

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quick-curry

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