Ingredients
The Spice Paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp Mustard seeds
- 1/2 cinnamon quill
- 3-4 cm piece ginger, chopped
- 3-4 cloves garlic, peeled
- 1 red chilli, chopped
- 1 tsp turmeric
- 50 grams butter, ghee or coconut oil
The Curry
- YOUR SPICE PASTE
- 50 grams butter, ghee or coconut oil
- 1 whole chook, quatered, or 1.5 kilos legs
- 1 onion, sliced
- 2-4 carrots, sliced
- 200 grams sliced green beans, or capsicum or frozen peas
- 1 tablespoon salt
Cashew Cream
- 200 g Cashews, soaked
- 100 g water
- 200 g curry sauce, to help blend
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
First cover your cashews with water so they can soak and soften while your curry cooks.
In your mixing bowl add all the whole dry spices and toast for 5 mins/Varoma/speed 1.
Grind the spices for 10 secs./speed 10 then add the rest of the paste ingredients.
Blend your paste for 5 secs./speed 6, scrape down and reapeat 2-3 times until you have a paste.
In a large ovenproof dish heat the butter and brown the chicken on both sides. You could cook your curry using boneless pieces of chicken meat in the Thermomix, but using meat on the bone and cooking slowly means you are going to extract all those nutrients, collagen and gelatine from the bones.
Add the paste, onion and carrot and enough water to just cover.
Cook in the oven with the lid on for 4 hours at 160'C. This will give the meat time to become tender, the nutrients to come out of the bones and the curry paste to deeply flavour your curry.
Pull the meat out of the pot carefully onto a plate. Take about 1 cup of liquid curry sauce out and reserve. Leave the meat to cool enough to handle while you make your cashew cream.
Drain your soaked cashews and add to the thermomix with the water and reserved curry sauce. Puree by slowly increasing to speed 10 for 1 minute.
When you chicken is cool enough to handle carfully pull the meat off the bones and add back to the sauce. If you are Paleo and using green beans add them now. However, we are GAPS and frozen peas are a favorite so I add them later. You can off course add all the vegies!
Add the cashew cream to your curry and carefully stir through, taking care not to break up your chicken.
Stir in capsicum or frozen peas and warm to serve. Serve with cauli rice or grain free roti! See comments for recipes.
Or tub up, as I ususally do and stock the freezer.
Spice Paste
The Curry
Cashew Cream
Tip
My 18mth old little girl loves this curry as it is mild and creamy. You can very easily make VEGETARIAN or VEGAN by using cauliflower and or tofu in place of chicken and cooking for less time. Enjoy 
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
This is not appropriate for the vegan section please remove
Serve with Cauli rice for a complete meal
http://www.recipecommunity.com.au/side-dishes-recipes/cauli-rice-paleogaps-grain-gluten-free/143214
Or have with Roti. I have not tried this recipe, but it looks good and you get a lot of roti! http://www.recipecommunity.com.au/breads-rolls-recipes/clone-roti-chapati-or-wrap/141949
www.facebook.com/stonesoupmelbourne
Are you sure to delete this comment ?