This is my favourite recipe from Skinnymixers‘ first book, A Little Taste of India. You can take the girl away from the UK’s national dish, but you can’t take the curry out of the girl.  

The recipe was designed for a Thermomix, and I have adapted the method for CC users. The recipe looks long and complicated but I assure you it’s not. The most time consuming bit is weighing out all the spices. To combat this and allow time to rest / multi task during the cooking stages I advise you to weigh and prepare everything prior to starting.

Ingredients

200 g brown onion, halved
1 large red chilli, deseeded, roughly chopped
3 garlic cloves, peeled
20 g fresh ginger, peeled and roughly sliced
25 g apple cider vinegar
100 g olive oil
1 cinnamon stick
3 whole cloves
1 tsp cardamom seeds
1 star anise
1 x 400 g tin of Ardmona chopped tomatoes
2 tsp salt
½ tsp chilli flakes (optional)
1 tsp turmeric powder
2 tbsp malaysian meat curry powder
700 g chicken breast, diced
1 red capsicum, seeds removed, medium dice
70 g cream
1 tbsp garam masala(pepper free)
Large handful of fresh coriander, roughly chopped

CC Method

1. Insert ultrablade
2. Add chilli, garlic, onion, ginger and water (115g) to CC bowl. 1min/speed 9/stopper in
3. Add apple cider vinegar
4. 5 sec / speed 7 / stopper in
5. Set aside the mixture
6. Change blades to stirring blade
7. Add cardamom, cinnamon, cloves, olive oil and star anise to CC bowl.
8. Slow cook P1 / stopper out
9. Add onion mixture to the CC bowl
10. Slow cook P1/ 7min / stopper out
11. Add chilli flakes, curry powder, salt, tomatoes, and turmeric to CC bowl
12. 20 min / 120C / speed 3 / stopper out (TIP)
13. Add chicken
14. Slow cook P3 / 11 min / mini steam
15. Add capsicum and cream
16. Slow cook P3 / 5 min / stopper out (TIP)
17. Stir gram masala and coriander
18. Stand for 5 minutes / maxi steam, then serve