Asian Recipes for Thermocook and Thermomix
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MALAYSIAN CHICKEN CURRY<br />
INGREDIENTS<br />
1/4 cup vegetable oil<br />
1 large onion<br />
5 garlic cloves<br />
½ inch knob ginger<br />
1 stalk lemongrass, cut into 3-<br />
inch chunks<br />
3 Tbsp Malaysian meat curry<br />
powder**, mixed to a paste<br />
with a little water<br />
1 kg chicken thigh fillets or<br />
drumsticks<br />
1 Tbsp sugar<br />
1 Tbsp chicken stock granules*<br />
1/4 tsp salt<br />
200 ml water<br />
200 ml coconut cream<br />
**Preferred br<strong>and</strong> is Knorr <strong>and</strong> acceptable<br />
substitute is 1 chicken stock cube per 1 Tbsp<br />
chicken stock granules<br />
**Acceptable substitute is any type of curry<br />
powder<br />
method<br />
1) Blend lemongrass <strong>and</strong> ginger<br />
at Speed 10 | 4 seconds.<br />
2) Add onion <strong>and</strong> garlic, blend at<br />
Speed 7 | 5 seconds.<br />
3) Add oil <strong>and</strong> curry powder <strong>and</strong><br />
cook 20 minutes | 100°C | Speed<br />
2 | measuring cup off.<br />
4) Add all other ingredients<br />
including chicken <strong>and</strong> cook 15-20<br />
minutes (depending on size of<br />
chicken pieces) at 100°C | Speed<br />
1 | measuring cup on.<br />
5) Adjust seasoning if required;<br />
remove <strong>and</strong> serve.<br />
www.jackiem.com.au 6
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