This is just a big pile of yum! I love doing all the prep work in the Thermomix then chucking it in the oven to get on with other stuff (like more cooking!) Don't be put off by the amount of oil because it's not an "oily" dish to eat and it creates the sauce. Serve it with some yoghurt and naan, leave out the chicken if you're vegetarian, add it heaps more chicken if you are feeding a crowd, either way you will love it. Enjoy. Eb x
- 800g Potato cubed 3cm pieces
- 500g water
- 1 large egg plant cubed
- 1 red capsicum, cubed
- 1 punnet cherry tomatoes
- 2 large onion, sliced into 8ths
- 2tbsp mustard seeds
- 2tbsp cumin seeds
- 1tbsp fenugreek seeds
- 100g olive oil
- 40g fresh ginger peeled
- 3 garlic cloves peeled
- 2 red chillies (or to taste)
- 12 curry leaves
- 40g coriander stalks and roots (leaves to garnish)
- 1 tbsp turmeric
- 6-12 chicken thighs (fillet or cutlet)
- 1-2 heaped tsp salt
- Extra oil if required.
Place potato into the Varoma and the water to the bowl and cook for 30 minutes at Varoma Temp Speed 3.
Meanwhile grab a large roasting pan. Add eggplant, capsicum, tomatoes and onion to the pan. When the potato is cooked, add to the vegetables.
Empty the bowl. Add the oil, mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Cook for 10 minutes at 120° Speed 1.
Add ginger, garlic, coriander, turmeric and chillies and chop on Speed 7 for 5 seconds, scrape and repeat if necessary.
Preheat the oven to 200°.
Pour the oil over the vegetables and coat well. Snuggle the chicken into the vegetables and drizzle with more oil if necessary and sprinkle with the salt.
Place in the oven and bake for 1 hour.
Dressing, add all ingredients together
200g greek yoghurt
Handful of fresh mint leaves chopped
Juice of a lemon or lime
Salt and pepper