Creamy coconut chicken curry

Chopping

Active time

20 min

Time Symbol

Total time

30 min

Difficulty

Difficulty

easy

Portions

Servings

6 portions

Ingredients

· 700 g cauliflower, cut into florets (approx. 4 cm)
· 2 tsp olive oil
· 1 brown onion (approx. 180 g), cut into quarters
· 1 tsp garlic paste (see Tips)
· 1½ tsp ginger paste (see Tips)
· 1 – 2 fresh long green chillies, trimmed and cut into halves (optional), plus extra sliced for garnishing
· 90 g tandoori paste (see Tips)
· 30 g tomato paste
· 100 g water
· 20 g almond meal (see Tips)
· 500 g boneless skinless chicken thighs, cut into pieces (approx. 3 cm)
· 1 tsp salt
· 90 g coconut cream
· 6 sprigs fresh coriander, leaves only, torn into pieces for garnishing

 

Preparation

1  Place 350 g of the cauliflower into mixing bowl and chop 5 sec/reverse symbol/speed 5. Transfer into Varoma dish and set aside.
2  Place remaining 350 g cauliflower into mixing bowl and chop 5 sec/reverse symbol/speed 5. Transfer into Varoma dish and set aside. Clean and dry mixing bowl.
3  Place oil, onion, garlic paste, ginger paste and chillies into mixing bowl and chop 5 sec/speed 5, then cook 5 min/100°C/speed 2.
4  Add tandoori paste, tomato paste, water, almond meal, chicken and salt. Place Varoma into position, secure Varoma lid and steam 8 min/Varoma/reverse symbol/speed 1.
5  Stir cauliflower with aid of spatula to ensure even cooking, then secure Varoma lid and steam for a further 4-6 min/Varoma/reverse symbol/speed 1, until cooked to your liking. Remove Varoma and transfer cauliflower into a thermal serving bowl or other large bowl and cover to keep warm.
6 Add coconut cream to mixing bowl and cook 2 min/90°C/reverse symbol/speed 1. Divide curry and cauliflower rice between serving bowls and garnish with fresh coriander and green chillies before serving.

Tips

· To make your own garlic paste, ginger paste and tandoori paste, please refer to the recipes from our Flavours of India title.
· To make your own almond meal, before step 1, place 100-250 g almonds into mixing bowl and mill 8-10 sec/speed 7. Use 20 g of the almond meal as required in recipe. Store remaining almond meal in a sealable storage container in the refrigerator for up to 4 days. Use leftover almond meal in cakes, muffins, pastry, crackers or as a coating for fish or chicken.

Useful items

· ThermoServer

 

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