Name: Thermomix Apricot Chicken Curry
Total time: 195 min
Yield: 4
Cuisine: Australian
Ingredients: 2 (9.88oz/280g) quartered Yellow onion; 14.11oz/400g (about 2½ cups) juice of Canned apricots; 2 tbsp (1.00fl oz/30g) powdered Chicken stock; 10¼ skinned Chicken thigh; ½ cup (about 0.51oz/14g) coarsely chopped Cilantro; 4 Garlic clove; 2.47oz/70g (about ¾ cup) Ginger; 1.49fl oz/40g (3 tbsp) Extra virgin olive oil; 3.53oz/100g (about 5¾ tbsp) Tomato chutney; 14.11oz/400g (about 1¾ cups) Crushed tomatoes; 7.05oz/200g (about 12½) Dried apricots; 2 pinches Sea salt

INGREDIENTS

Yellow onion

2 (9.88oz/280g)

quartered
Canned apricots

14.11oz/400g (about 2½ cups)

juice of
Chicken stock

2 tbsp (1.00fl oz/30g)

powdered
Chicken thigh

10¼

skinned
Cilantro

½ cup (about 0.51oz/14g)

coarsely chopped

Garlic clove

4
Ginger

2.47oz/70g (about ¾ cup)
Extra virgin olive oil

1.49fl oz/40g (3 tbsp)
Tomato chutney

3.53oz/100g (about 5¾ tbsp)
Crushed tomatoes

14.11oz/400g (about 1¾ cups)
Dried apricots

7.05oz/200g (about 12½)
Sea salt

2 pinches

METHOD

Add yellow onion, garlic clove, ginger and extra virgin olive oil to the TM5 bowl
Fit TM5 bowl to TM5
Chop - approx 5 sec, speed 5
Cook - approx 5 min, varoma, speed 1
Then add tomato chutney to the sauce
Cook - approx 1 min, varoma, speed 1
Then add crushed tomatoes, canned apricots, dried apricots, sea salt and chicken stock to the sauce
Cook - approx 5 min, 100°C, reverse speed 1
Add chicken thighs to a clean slow cooker bowl
Pour sauce into slow cooker bowl
Cook in slow cooker until cooked through - 3 hr
Garnish with cilantro
Serve