How to make Chiman’s Coriander Chicken Curry Spice Blend in a thermal cooker – Mild.
This can be cooked in a Thermal Cooker if you have one using the instructions below.
If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.
- Chiman’s Coriander Chicken Curry Spice Blend
- 1kg cicken joints, each cut in half
- 150ml natural yogurt, mixed with a little water
- 4 cloves garlic, crushed
- 1 large red onion, finely sliced
- 5 tbsps vegetable oil
- 60ml warm water
- 25g ground almonds
- fresh coriander to garnish
- Coat the chicken pieces with yogurt and garlic.
- Cover and marinade for 2-4 hours or overnight in the fridge.
- Heat oil in the inner pot over medium heat and fry onions until soft.
- Remove with slotted spoon and set aside.
- In the same oil, fry spices for 15 seconds.
- Add the chicken and marinade. Adjust heat to medium high and fry the chicken until it changes colour.
- Add the water, almonds and fried onions. Bring to the boil.
- Turn down the heat and simmer for 5 minutes.
- Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
- Cook without power for a minimum of 2 hours.
- Serve garnished with fresh coriander.
For a delicious meal serve with a Chiman’s Cauliflower & Spinach Bhaji, basmati rice and a green salad.
- Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
- If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
- If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
- If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
- If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
- We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
- Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
- An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish
black pepper, coriander, cayenne pepper, mixed spice, paprika, sea salt, turmeric