Creamy coconut chicken curry
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 20 minutes
- Total time 30 minutes
- Servings 6 portions
- 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 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 chicken thigh fillets, 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
- Place 350 g of the cauliflower into mixing bowl and chop 5 sec/
/speed 5. Transfer into Varoma dish and set aside. - Place remaining 350 g cauliflower into mixing bowl and chop 5 sec//speed 5. Transfer into Varoma dish and set aside. Clean and dry mixing bowl.
- 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.
- Add tandoori paste, tomato paste, water, almond meal, chicken and salt. Place Varoma into position, secure Varoma lid and steam 8 min/Varoma//speed 1.
- Stir cauliflower with aid of spatula to ensure even cooking, then secure Varoma lid and steam for a further 4-6 min/Varoma//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.
- Add coconut cream to mixing bowl and cook 2 min/90°C/ /speed 1. Divide curry and cauliflower rice between serving bowls and garnish with fresh coriander and green chillies before serving.
Tips & Tricks
- To make your own garlic paste, ginger paste and tandoori paste, please refer to the recipes on Cookidoo®.
- 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 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.
