Curry For Chicken or Fish

This is a version of a Jamie Oliver recipe (thanks big fella!) that I've pimped a little and adapted for the Thermomix. It makes about 1lt of curry gravy you can then poach thinly sliced chicken or fish pieces with.

Sauté 2tsp black mustard seeds in 50g oil and cook at Varoma temp for 7 minutes speed 2. Add 1tsp fenugreek seeds, 1tbs whole coriander seeds, 1 tsp chilli flakes, 1 tsp curry powder, 2cm piece fresh turmeric peeled, 2cm piece fresh galangal peeled, 1 clove garlic and sauté again at Varoma temp for 3 minutes at speed 2. Add 1 onion and 2 shallots and mix at speed 5 for 1 minute. Scrape sides and cook a further 5 mins Varoma speed 4. Finish the curry base by blitzing at speed 8 for 5 secs.

Next add 1 400g can crushed tomatoes and a handful of fresh curry leaves. If you like your curry with heat add 1 tbs sriracha chilli sauce. Cook for 15 minutes at 100 degrees speed 2 with measuring cup lid in. Add 1 400g coconut milk, and half a can of water, and a pinch each of salt and sugar and finish off by cooking at 100 degrees for 25 minutes.

I'm refrigerating overnight as I always think it makes a curry better, and I'll use it with chicken tomorrow. Yummy served with a dollop of natural yoghurt and spicy mango chutney