Probably my most favourite thing to cook in my Thermomix is the curries. There are so many to choose from and the flavours are just phenomenal!! But I have to be honest I have been in a "curry rut". Stuck on making the same curries, my most favourite. Not that it's a bad thing, quite honestly if I had them every night for dinner I'd be a happy girl but I really wanted to make it my mission this year to discover some new delights. So I asked for a curry book for Christmas and Santa delivered. Tonight was my first 2 conversions and I was in heaven. I did a beef curry which was delicious but I think it needs tweaking to get some more flavour in it but the chicken curry was divine. The coconut flavours are delicious with the rice and cashews adding creamy goodness. I hope you guys enjoy this one as much as we did. Eb x
- 2 tbsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground fennel
- ¼- ½ tsp cayenne pepper
- Tsp salt
- 15g raw basmati rice
- 10g shredded coconut
- 3 black cardamom pods
- 2 whole cloves
- 1 cinnamon stick
- 1 tsp fenugeek seeds
- 50g cashew nuts
- 1 onion (peeled and halved)
- 2 garlic cloves
- 2 red chillies (or to taste)
- 1 large tomato quartered (approx. 200g)
- 40g olive oil
- 4-8 chicken thighs (trimmed and quartered)
- 250g coconut cream or milk
- Fresh coriander to garnish
Add coriander, cumin, fennel, cayenne and salt to the bowl and mix on Speed 5 for 5 seconds.
Add chicken and mix for 20 seconds on Reverse Soft Speed. Set Aside.
There shouldn’t be any liquid in your bowl but if there is just use a paper towel to dry. Add rice, coconut, cardamom, cloves, cinnamon, fenugeek and cashews to the bowl and dry roast for 10 minutes at Varoma Speed 1. Allow to cool for 5 minutes then mill Speed 9 for 1 minute.
Add onion, garlic, chillies and tomato to the bowl and chop Speed 6 for 3 seconds. Scrape down the sides, add the oil and cook for 10 minutes at Varoma Speed 1.
Add chicken and coconut cream and cook for 15 minutes at 100deg Reverse Soft Speed.
Serve with rice and fresh coriander.