Veal Curry
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 55mins
-
- Serves
- 4
-
- Calories
- 514
A mild veal curry with flaked almonds and sultanas. Serve with rice and naan bread.
recipe updated 28 Nov 2024
Ingredients
-
- Veal shoulder
- 600 g
-
- Tomato
- 140 g
-
- Garlic clove
- 2
-
- Onion
- 150 g
-
- Chicken stock
- 150 g
-
- Curry powder
- 2 teaspoons
-
- Ground coriander
- 2 teaspoons
-
- Chilli powder
- 1 teaspoon
-
- Ground cumin
- 2 teaspoons
-
- Salt
- as needed
-
- Black pepper
- as needed
-
- Tomato purée
- 1 tablespoon
-
- Plain flour
- 1 tablespoon
-
- Ginger puree
- 1 tablespoon
-
- Rapeseed oil
- 1 tablespoon
-
- Coconut milk
- 150 g
-
- Flaked almonds
- 30 g
-
- Sultanas
- 30 g
Tools
-
Cooking Chef XL
-
Medium bowl
-
Cooking chef xl bowl
Step preview
- Add veal shoulder, curry powder, ground coriander, chilli powder, ground cumin, salt, black pepper, tomato, tomato purée, garlic clove, plain flour and ginger puree to a clean medium bowl
- Stir until coated
- Marinate in fridge - 30 min
- Attach the Stir Tool
- Add rapeseed oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 100°C, Speed OFF
- Then add onion to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 2 min, 120°C, Stir 2
- Retrieve the marinated veal from the fridge
- Transfer meat to Cooking Chef XL Bowl
- Cook with splashguard fitted until browned - 3 min, 120°C, Stir 3
- Then add chicken stock and coconut milk to the Cooking Chef XL Bowl
- Cook with splashguard fitted until cooked through - 20 min, 104°C, Stir 3
- Then add flaked almonds, sultanas, salt and black pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 30 sec, 104°C, Stir 2
- Serve