Spicy Mauritian Chicken Stew

Thermomix recipe: Spicy Mauritian Chicken Stew. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 600 g boneless, skinless chicken thighs, cut into 3-4 cm pieces
• 30 g vegetable oil
• 150 g onion, quartered
• 3 cloves garlic, peeled
• 2 cm piece fresh ginger, peeled
• 1-2 green chillies (adjust to taste), deseeded if preferred
• 5-6 fresh curry leaves
• 1 sprig fresh thyme, leaves picked (or 1/2 tsp dried thyme)
• 1 tsp ground turmeric, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala (or Mauritian curry powder)
• 30 g tomato paste
• 400 g canned diced tomatoes
• 200 g chicken stock
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• Fresh coriander, for garnish (optional)

Instructions

1. In a medium bowl, combine the chicken pieces with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground turmeric. Mix well to coat and set aside to marinate for at least 15 minutes, or refrigerate for up to 30 minutes.
2. Add the quartered onion, garlic cloves, peeled ginger, and green chillies to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
3. Add the vegetable oil, curry leaves, and fresh thyme leaves to the bowl. Sauté 8 min / 120°C / Speed 1.
4. Add the remaining 1/2 tsp ground turmeric, ground cumin, ground coriander, garam masala, and tomato paste to the bowl. Cook 2 min / 120°C / Speed 1.
5. Add the marinated chicken pieces, canned diced tomatoes, chicken stock, remaining 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Ensure the chicken is as submerged as possible in the liquid.
6. Place the simmering basket on top of the lid instead of the measuring cup to allow steam to escape and prevent splattering. Cook 25 min / 95°C / Speed 2 / Reverse.
7. After 15 minutes of simmering, pause the machine. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency and add a splash more hot stock if the stew appears too thick. Resume cooking.
8. Cook for a further 10 min / 95°C / Speed 2 / Reverse, with the simmering basket still on the lid.
9. To settle the stew and ensure even distribution, cook 1 min / 90°C / Speed 1 / Reverse.
10. Carefully transfer the Spicy Mauritian Chicken Stew to a serving dish. Garnish with fresh coriander, if desired. Serve hot with steamed rice or crusty bread.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.