Add garlic, ginger, onion, coriander, cumin, turmeric, chilli flakes, salt and 80 g or 2.8 oz water to thermal bowl.
Cook 2 min/100°C or 212°F/speed 2/MC on. (see notes below if not using dried ingredients)
Add stock, water and tomato paste.
Cook 20 min/steaming temperature/speed 2/MC off.
Add chicken. Cook 8-10 min/100°C or 212°F/slowest speed/reverse/MC on.
Add baby spinach leaves to a thermal server, or any dish with a lid and pour hot curry over.
Cover 5 min then stir through.
Serve with Cauliflower Rice for a delicious and healthy meal 🙂
Serves 8 on HCG protocol - 6 on normal eating - 4 for big eaters x
If you don't want to use onion, garlic, ginger powders in your recipes, and would rather fresh ingredients, that is fine... just chop at the beginning, add the rest of the dry spices and sauté in 30 g or 1 oz olive oil for 3 minutes.
1 tsp garlic powder = 2 garlic cloves
1 tsp ginger powder = 2 cm fresh ginger
1 tsp onion powder = 1 medium brown onion
Comments from Michael
I didn't think that the Beef Madras could be outdone. Try this recipe and see for yourself 🙂
Use blunt blade for this recipe.
At step 4 use ST temp if using an Intelli and 120 degrees if using a Supercook.