Ingredients
turmeric sticky rice
- 500 grams glutinous rice, washed and drained
- 1 heaped tbsp ground turmeric
- 2 pieces asam gelugur (dried sour fruit)
- 125 grams coconut milk
- 1 tsp white peppercorns
- 1/2 tsp salt
curry chicken
- 1.1kg --- Whole chicken, cut into 12 pieces
- 6 centimetre turmeric knob, peeled, cut into 2-3 pieces
- 4 long green chillies, halved lengthways, deseeded and cut into 2-3 pieces
- 5-10 green birds eye chillies (cili padi), deseeded (add number based on how spicy you want the curry)
- 500 grams coconut milk, extracted from 2 grated coconuts and 500g water or alternatively use canned coconut milk
- 2 stalks lemongrass, white part only, bruised
- 1/2 tsp salt
- 2 leaves turmeric leaves or vietnamese mint, finely sliced
coconut milk
- 2 mature coconuts
- 500 grams water
- 1 nut bag or muslin cloth
- 1 large jar or bowl
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
soak washed rice in water mixed with ground turmeric and dried sour fruit slices overnight wash soaked rice in several changes of water, then drain combine coconut milk, peppercorns, salt and washed rice into a mixing bowl set aside for 1 hour for flavours to infuse
use a hammer to crack the mature coconuts outdoors
i do not reserve the coconut water
crack the coconuts into small chunks to allow the hard outer shell to fall off
discard the hard outer shells and reserve the chuncks of coconut flesh with the thin brown skin layer
give it a wash/ rinse
add half of the coconut flesh into the thermomix bowl and grate sp9/ 5-10secs
set aside and repeat with balance of batch
add first batch back into thermomix jug together with 500g water and blend sp9/ 10-15secs
pour coconut mixture into a nut bag and milk it
you should yield approx 500g of coconut milk
the leftovers in the nut bag is fresh dessicated coconut, to be used however you fancy - cakes, deserts, coconut slice....taste it, its delicious!
freshly made coconut milk only lasts in the fridge for 2-3days max
if you have excess, freeze them in jars
prepare rice by
either tipping it directly into the varoma dish, ensuring there is a hole in the middle for the steam to get through (you get a less sticky rice this way)
or putting the rice in ramekins, small chinese rice bowls or 1 shallow bowl that's large enough to hold all the rice and fits into the varoma dish (you get a stickier rice this way as when it cooks it retains the moisture in the bowl the rice is in)
place the turmeric, long green chillies and birds eye chillies into thermomix bowl and chop sp7/ 3secs
scrape down and chop again if required
add chicken pieces, coconut milk and stalks of lemongrass and place varoma on top, and cook 25mins/ varoma/
"Counter-clockwise operation" /
"Gentle stir setting" garnish the curry chicken with the finely sliced turmeric or vietnamese mint leaves and serve it up!
to make turmeric sticky rice
to make coconut milk
to make curry chicken
Tip
Taste the coconut milk you have made. Its delicious and totally different from the canned version. Try making it, its very easy to do!
The chicken curry is a very simple and delicious curry and taste just as good with normal steamed rice also.
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.
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