And the first recipe for 2017 is naturally a curry. Apologies for those who are over curries but this one was too good not to share. It will have your tastebuds singing and is so easy to put together that it has become a favourite mid week dinner for us. Hope you enjoy it too. Eb x
- 30g macadamia nuts
- 5g coriander seeds
- ½ cinnamon stick
- 1 brown onion peeled halved
- 30g fresh ginger peeled
- 3 garlic cloves
- 1-2 red chillies (to taste)
- 2 lemongrass stalks
- 30g olive oil
- 5g palm sugar
- 400g coconut cream
- 100g water
- 1-2 tbsp vegetable or chicken stock paste (or tsp salt) to taste
- 5 kaffir lime leaves
- 4 chicken thighs diced
- Vegetables sliced/diced (sweet potato, broccoli, carrot, snow peas, capsicum, cabbage – whatever you have on hand)
- Lime wedges
Place nuts, coriander and cinnamon into the bowl and dry roast for 5 minutes at 120°/Varoma Speed 1. Allow to cool for a few minutes then mill on Speed 9 for 30 seconds.
Place garlic, ginger, lemongrass, onion and chilli in the bowl and blitz on Speed 8 for 5 seconds. Scrape down the sides.
Add oil then sauté for 5 minutes at 120°/Varoma Speed 1.
Add kaffir leaves, sugar, stock, coconut cream and water. Insert simmering basket and add chicken. Place Varoma on top with your vegetable selection and cook for 20 minutes at Varoma Speed 2. (you may need to stir chicken after 10 minutes).
When cooked, place chicken and vegetables into your Thermoserver. Blitz the sauce for 30 seconds on Speed 9. Pour into your Thermoserver over chicken. Leave to rest while you cook rice.
Serve with rice and lime wedges.