Thermomix Sri Lankan Style Curry Recipes

Steps:

• Place onion, garlic, ginger and chili in TM bowl chop 3 seconds/speed 7.
• Scrape down bowl, add spices and oil and cook 6 minutes/varoma/speed 1.
• Add coconut cream and broth. Blend 1 minute/speed 10.
• Add potatoes and carrots. Cook 10 minutes/Varoma/Reverse/Speed spoon.
• Place the remaining vegetables in the Varoma receptacle. Place on top of the TM bowl. Cook 12 minutes/Reverse/Speed spoon.
• Serve by putting the steamed vegetables over rice and spooning the curry over all.

Steps:

• In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
• In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
• Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
• Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
• Add the vinegar and season to taste with salt.