1. Grind cashew nuts (if using) on speed 9-10 for 30 seconds. Set aside.
2. Add to Thermomix bowl: ginger, onion, garlic, chilli, cardamom pods, cinnamon stick and cloves. Chop on speed 7 for 2-5 seconds. Scrape down the sides of the bowl.
Add a little oil or butter (if you wish) and saut? on temp 100deg, speed 1 for 2 minutes.
3. Add the coriander, cumin and paprika, vinegar, tomato paste and yogurt. Cook on temp 100deg, speed 1 for 2 minutes.
4. Add the tomatoes, stock and ground cashew nuts. Cook on temp 100deg, speed 1, for 10 minutes.
5. Whilst the sauce is cooking in the Thermie, dice up your chicken fillets and saut? cook in a deep saucepan on the stove top. (I tend to use a little stock, rather than oil for this, but it's up to you!). Often I add a quartered onion and some different coloured peppers to cook in the chicken juices as well.
Meanwhile, the curry sauce should have finished cooking?.
Back to the Sauce
6. Add the cr?me fraiche. Turn the dial up to speed 4 to blend and then increase gradually to speed 9 for up to 1 minute. This will render a really smooth, creamy sauce.
7. The chicken in the pan should be sealed and I tend to drain off the excess liquid at this point.
Add the curry sauce to the pan and cover. Turn to very low setting on the stove top to simmer for 20 or so minutes, whilst you cook the rice in the Thermomix.
Don't bother washing the bowl - the rice steaming water will soak up the residual curry sauce flavour into the rice.
Add the internal steaming basket to the bowl and weigh in some rice. I tend to use about 250-280g for 5 serves. Take out the basket and rinse the rice under the tap. Let it drain, whilst adding 800g of water to the TM bowl. Place in the internal steaming basket with rice back into the TM bowl. Set on Varoma temperature and steam for 20-22** minutes (depending on amount of rice) on speed 4. If you wish, you could also steam some extra veggies in the varoma dish on top.
Once the rice has finished cooking, stir in the garam masala to the curry as the final touch.
Serve your tender chicken in a smooth, healthy "non-buttery" sauce with fluffy rice. Enjoy with a couple of poppadums and maybe some naan bread - this can also be made in the Thermie, if you don't mind a bit of prep a few hours earlier.
* You could cook the chicken in the Thermomix after pureeing the sauce, (about 8-10 minutes on 100deg, reverse, speed soft). However, I use 'my' method so that I can time the rice to finish steaming, having given the curry simmering time in a pan and it ensures everything is piping hot. I can start this - having done no pre-prep whatsoever - and be sitting down within the hour.
If I cook too much rice, I freeze the surplus, defrost it later and steam in the varoma until piping hot to get rid of bacteria. Lovely and fluffy!
** If using brown rice, cook for 25-35 minutes, depending on amount used.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (569g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 358 (61%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 188.8mg||58 %|
|Sodium 259.3mg||9 %|
|Potassium 649.4mg||17 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 4.9g|
|Protein 48.5g||69 %|
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Calories per serving: 588
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