Ingredients
Creamy Chicken and Cashew Curry
- 2 cloves garlic
- 1 brown onion, halved
- 1 tsp yellow mustard seeds
- 40 g olive oil
- 200 g Cashews
- 100 g dessicated coconut
- 2 tsp raw sugar
- 50 g tomato paste
- 1/2 tsp ground tumeric
- 1/2 tsp ground paprika
- 1/2 tsp cinnamon
- 1 tsp garam masala paste, edc
- 1 tsp ground corrinader
- 1 tsp ground cumin
- 400 g coconut cream
- 1 tbsp curry powder
- 800 g chicken breast, cubed
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Placde garlic,onion,mustard seeds and cashews into bowl and chop for 5 seconds speed 7
2. Scrape down sides of bowl add olive oil and saute for 3 minutes 100 deg speed 1
3. Add all other ingredients and cook for 20 minutes 100 deg reverse speed 2 for 30 seconds to mix then reduce to reverse speed 1 for remainder
4.serve with rice
Tip
I always cook my rice first and set aside in a thermoserver,whilst the rice is cooking i can prepare all ingredients for the main meal
Thermomix Model
-
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
Made this without the dessicated coconut as I didn't realise I'd run out until I got up to where I was supposed to add it in. Mostly a good recipe, I used chicken thigh instead (I prefer it to breast), but it did turn to mush even though I had the blades set to reverse. Any tips to stop this from happening?
I did feel it was a little bland and dry, I added some fresh coriander and dollops of coconut yoghurt to serve, but I think it could benefit from adding more coconut cream in the cooking process. For those of you don't mind spice, I think a bit of chilli could be added.
This is a great curry to make if you have family members/guests who aren't fans of curry, as it's got no heat in it, unless you use chilli/pepper in your garam masala, or buy a garam masala powder whose first ingredient is pepper.
I will grind the mustard seeds first next time as they are bitter if you bite down on a whole one.
This is quick and easy! I made my rice first, then left it in the bowl with my MC and lid still on, then used my second bowl to make the curry. You can use your bowls as a thermoserver for a few hours.
My husband and I enjoyed this mild curry very much. It looks as if it would take ages because of the long list of ingredients but it was quite quick once I had cubed the chicken. Will definitely make again.
This is a very yummy and tasty curry! It was a nice mild flavour. Will definitely cook again, thanks.
I love this! Unlike previous reviews, I just do the whole 20 minutes on reverse speed 1 and find my chicken stays in large chunks. I also use thigh fillets instead of breast as I think they work better in curries. I halved the cashews and coconut to lower the calories but still find the flavour fantastic.
I made a veg version with cauliflower and sweet potato - I steamed the vegies separately so they didn't break up too much. Simple and delicious.
great flavours. I'm new to thermomix and would still like chunkier bits of chicken. Would inserting the butterfly help with this?
Absolutely love this recipe! I cook my chicken in the basket and add sweet potato with 10 mins to go. My family love it. Thank you
Delicious recipe and very quick to make - hadn't even thought about dinner, found this recipe, then half an hour later it was ready to eat. My favourite kind of cooking
Thank you everyone for the excellent feedback,i love my Thermomix and the way we can experiment with meals alsmost as much as sharing a good recipe