Ingredients
Main curry
- 1000 grams chicken thighs, skinned and boneless, cut into chunky strips
- 4 heaped tablespoons Desiccated Coconut
- 2 level tbsp Coconut or Macadamia Oil
- 400 grams coconut milk, Make your own - see recipe steps
- 2 cinnamon sticks
- 2 tsp palm sugar, grated, Or use Rapadura or Jaggery
- 1/2 lime, Juice only
- 1/2 bunch coriander leaves
- 1 tsp sea salt
Kapitan Curry Paste
- 6 Fresh red chillies
- 275 gram shallots or onions, roughly chopped
- 2 tsp Five Spice Powder
- 2 tsp turmeric powder
- 25 gram fresh garlic peeled
- 50 gram peeled fresh ginger, roughly chopped
- 4 stalk lemongrass, core chopped
- 1/2 tsp shrimp paste
- 2 tablespoon macadamia oil or avocado, olive or coconut oils
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put the dessicated coconut in your TMX and cook, MC off, for 8 minutes at Varoma,
.You want it to be a little crispy, preferably slightly golden.
Tip it out of the TMX and cool it on a plate. While it's cooling, cut up the chicken and peel and chop the ingredients for the Kapitan curry paste.
When the coconut is cool, put it back in the TMX bowl and pulse it on Turbo 4 or 5 times. You want it to resemble fine grains. Tip out and rinse TMX bowl.
Make your coconut milk. Put 40 grams of desiccated coconut and 400 grams of water in the TMX bowl, and blend on speed 10 for two minutes. Pour out into a jug and put in the fridge.
Then head to curry paste territory.
Put all ingredients in the Kapitan Curry Paste to the TMX bowl, and pulse on Turbo five or six times to blend. This paste won't be absolutely smooth. Leave it in the TMX bowl.
Add the Coconut or Macadamia oil to the TMX bowl and saute, MC off, for three minutes at 100 degrees,
Add the chicken strips and saute for five minutes, MC off, at 100 degrees,
Add the coconut milk, cinnamon sticks, sugar and salt and cook for 30 minutes at 100 degrees,
You need to cook until the chicken is tender and the sauce has thickened slightly. I remove the MC for the last ten minutes to assist in the thickening.
Add the lime juice and toasted ground coconut and cook for one more minute at 100 degrees,
Serve straight away with the chopped coriander on top.
Alternately, put it in your Thermoserver (without the chopped coriander) while you cook boiled rice in your TMX - see the EDC recipe. My picture shows the curry with some Asian greens, which I popped into the TMX basket for the last minute while my rice was cooking.
Once you have dished it up on rice, add the coriander.
This is a Malaysian Rick Stein recipe I have adjusted for the TMX. It's spicy - you may adjust the chillies in the curry paste to suit - i.e. don't include the seeds if you don't want your mouth to be on fire!
.Make your curry paste
Bringing it all together...
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
I used two red long chillies and took out the seeds and that was hot enough for us.
i also went a bit lighter on the coriander, and it tasted really good.
Re tumeric staining - it will oxidise in sunlight, so leave your MC and lid outside for a couple of hours and the stain goes away. Well, worked for me anyway. Good luck.
Excellent. I didn't have shrimp paste so used a tablespoon mountain sauce. Very tasty.
Delicious!!!!
I made this curry last night. It was my first main meal that I made in my new Thermomix. Seeing as it only Geoff and I at home I halved the mixture. I found the recipe easy to follow although I did puree the curry past more and next time I make this I will make it even smoother as I prefer a less 'bitty' curry. I also put fewer chillies in as both Geoff and I don't like things too hot and still like to taste the other elements. The flavour was delicious - just as I remember from a favourite restaurant here in Darwin. Even Geoff liked it and he is not much of a curry fan.
I disagree with the previous comment about the staining of the MC and lid seal. Although they did stain a bit, they cleaned up easily. I made sure that I cleaned them straight away, knowing the warning that jacksmum gave.
I was excited to make this recipe as I'm a big Rick Stein fan. The recipe was well written and the end result was delicious. My only concern is the end result of how my Thermo smells and how stained the MC and the lid seal are. Tumeric hates plastic! I will probably need to replace both items but I'll keep the stained ones as I'll still make this curry - it's great, despite the yellow stain!
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