Appareils et accessoires
Cette recette est conçue pour une combinaison spécifique d'appareils et d'accessoires. Sans cette configuration requise, nous ne pouvons pas garantir un résultat satisfaisant.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
En outre, il faut
Disque cuisson Thermomix®
The ultimate chicken curry pie (Mark LaBrooy)
Préparation 40min
Total 27h 20min
6 portions
Ingrédients
Curry spice mix
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ground ginger1 tbsp
-
dried chilli flakes2 tsp
-
dried bay leaves2
-
whole cloves5
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coriander seeds1 tbsp
-
caraway seeds1 tbsp
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cardamom pods1 tsp
-
cinnamon quill1
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cumin seeds1 tsp
-
fenugreek½ tsp
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fennel seeds1 tsp
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whole black peppercorns1 tsp
-
mustard powder1 tsp
-
ground turmeric1 tbsp
-
fresh curry leaves (approx. 20 leaves)5 g
Chicken filling
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brown onions cut into halves2
-
garlic cloves6
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vegetable oil80 g
-
sea salt1 tsp
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canned diced tomatoes400 g
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skinless, boneless chicken thighs cut into strips (approx. 3 cm)800 g
-
canned coconut cream670 g
Assembly
-
puff pastry (see Tips)600 g
-
egg lightly beaten1
-
sesame seeds black and white, to sprinkle
-
plain flour to dust
Infos nut. par 1 portion
Calories
1146.7 kcal /
4797.8 kJ
Protides
40 g
Lipides
84.5 g
Glucides
59.7 g
Fibre
6.5 g
Graisses saturées
49.6 g
Sodium
608 mg
