Ingredients
- 400 grams chicken breast, diced
- 3 cloves garlic
- 4 cm fresh ginger, (or 1 teaspoon tube ginger)
- 2 tbsp tamari or soy sauce
- dash sesame oil
- 1 can coconut cream
- sliced vegetables, see tip section for my suggestions
- sesame seeds
- cashew nuts, raw
- 1 fresh chilli, about a 1 inch size piece (more if you like it hot)
- fresh coriander
- handful of flat leaf parsley
- 1 tsp Rapadura Sugar
- 1 tbsp veg stock
- 400 grams basmati rice
- water, (up to 1200 grams including coconut cream)
- 2 carrots, sliced
- 2 celery sticks, sliced
- broccoli, cut into small pieces
- bok choy, thinly sliced
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic and ginger into mixing bowl and chop 5 sec/speed 7.
Scrape out of mixing bowl (using spatula) and mix with pre-cut chicken in a large bowl.
Do not wash the mixing bowl.
Add a sesame oil and tamari/soy sauce to bowl with chicken, mix, cover with cling wrap and set aside.
Weigh coconut cream in the mixing bowl and add water up to 1200g.
Place lid on mixing bowl and set simmering basket on top of lid.
Reset scales to zero and weigh rice in basket.
Remove basket and lid from top of mixng bowl and rinse rice in the basket under tap.
Place basket into mixing bowl and lock lid into place
"Closed lid" Put Varoma into position and spread chicken out evenly within the tray to enable holes for the steam to come through.
Steam 20 min/Varoma temp/speed 4.
While the chicken is steaming, prepare vegetables and place into Varoma as it heats up. (or place in a seperate steamer)
Start chopping the firmer vegetables first and add them to the Varoma as soon as they are chopped to correct size. Leave softer vegetables (like capsicum, shallots, snow peas etc) until the end as they have a shorter cooking time.
Make sure there are still holes visible for the steam to get through.
Over the top of the vegetables, sprinkle sesame seeds, cashew nuts and more sesame oil & tamari / soy sauce.
Once cooking time has finished remove the rice (place in ThermServer to keep warm).
Stir the chicken and veges, breaking the chicken apart and again, making sure there are still holes unblocked for the steam to get through.
Cook for further 5 - 10min/Varoma temp/speed 2 checking the chicken is cooked through.
Once cooked, remove Varoma tray while you finish the sauce.
(Tip: you can take off the ThermoServer lid with the rice init and sit the Varoma tray on top so they both stay warm)
To the mixing bowl (with coconut cream etc still in there) add a couple of handfuls of cashews, chilli, coriander / parsley, 2 garlic cloves, 2cm piece of ginger, couple more tbsp of soy / tamari sauce, rapadura sugar and chicken stock paste.
Blend 1 min/speed 9.
No need to measure just use your instincts, blend, taste and then adjust if necessary!
Serve immediately - rice, chicken and vegetables with cashews on top, and sauce drizzled over liberally.
Method
Tip
The first 2 steps, marinating the chicken, can be done ahead of time for more flavour - but if you're doing it all at the last minute it still tastes good!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was awesome. Got the tick of approval from my husband so I will definitely cook this again. I used red & green/yellow capsicum & carrot cut finely. I put the veggies into my thermoserver with some baby spinach leaves & once the sauce was cooked I put this & the chicken on top of the veggies & left it for about 20 minutes which cooked the veggies just the right amount. We have some left overs which will be great for lunch tomorrow. Way too much rice though so next time I will only cook 200 grams.
Thanks so much for this recipe ❤️
Amazing. My fav so far. Next time i would double chicken and veg... found not enough to go with rice and sauce. Yummy
Loved this recipe, thank you!
Hubby and I really enjoyed this. Nice flavours and quick and easy to make. I had everything I needed already in the cupboard
Delicious!
Its a family favourite here.
It's so versatile. I add extra chicken, and use a separate steamer for the veggies as we have a large family to feed.
I also always seem to forget something, and it still works out great.
I don't put rapadura in, or coriander and the sauce is amazing.
Definitely well worth trying
Amazing - wish I tried this earlier - my husband is not a coconut fan so LOTS of leftovers for myself to freeze for a later date.
First time at trying coconut rice - LOVE IT!
Will add another chicken breast next time so there is more meat at the end for freezing.
Love all the flavours and also added some YIAH Asian Stir Fry Spice Blend in with the chicken marinate and also the sauce.
DELICIOUS - have added this to me favourites.
This is really delicious! It has made a large portion, so I will freeze containers for lunch to take to work. Thank you.
This was delightful. My sauce turned out very green because I was heavy handed with the home grown herbs. Coconut rice was a hit with the 4 year old. Will cook again.
I have just made this for my families dinner tonight. I couldn't help but eat some of the rice with the left over sauce before hand.
Soooo good!!
Really nice
I think I used a little too much Tamari sauce so I would cut back a little when making the sauce at the end next time.
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