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| for our little guy |
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| how did i ever manage with out you, Thermomix! |
What you need:
500-750 grams pasture fed chicken thighs, diced
400g can of coconut milk (or make your own, recipe on superkitchenmachine.com) or 250 g coconut milk and 150 Thermomix chicken broth.
knob of ginger
2 cloves garlic
1 onion
zest and juice of 2 limes
Coconut oil (we use Artisana raw, extra virgen)
1 tsp Ground coriander, 1/4 tsp chili powder or some curry powder/curry paste.
250 grams of veggies: broccoli, butternut squash, carrots, zucchini, cabbage)
- fresh cilantro and frozen peas to add in when finished cooking
What to do:
Place garlic, ginger and onion (can add cilantro stems)in TM bowl and chop on Speed 7 for 3 seconds
Add coconut oil and spices and saute on 100C for 3 minutes on speed slow
Add chicken thighs and brown for 3 minutes on Varoma temperature on reverse
Add coconut milk, chicken broth, lime juice and zest to the chicken mixture. I'm thinking of some kaffir lime leaf for next time
Place veggies on one or both layers of the Varoma and put it in place to steam
Cook everything on Varoma temperature, on speed reverse for 15-17 minutes (I cut big carrot circles and use the broccoli stems so needed more time than originally thought)
Pour chicken mixture into a thermoserver, something I do not have. So I place in my glass square container with lid. (at this point you may wish to add a thickener such as cornflour or potato starch into the sauce if you prefer it thicker)
Make rice, just don't clean bowl before since there is no need! The Thermomix is smart and efficient! Keep Varoma trays on top until cooked to desired doneness.
*Although, if someone at table is allergic to something in the curry, then the rice and veggies will then be dangerous. This is a good example of cross contamination. The rice and veggies would have to be cooked separately and with other precautions as well!
I took several recipes and combined to suit my family's taste buds. One good one for reference is:http://hotpinkchilli.wordpress.com/2013/03/05/coconut-lime-chicken/
Place garlic, ginger and onion (can add cilantro stems)in TM bowl and chop on Speed 7 for 3 seconds
Add coconut oil and spices and saute on 100C for 3 minutes on speed slow
Add chicken thighs and brown for 3 minutes on Varoma temperature on reverse
Add coconut milk, chicken broth, lime juice and zest to the chicken mixture. I'm thinking of some kaffir lime leaf for next time
Place veggies on one or both layers of the Varoma and put it in place to steam
Cook everything on Varoma temperature, on speed reverse for 15-17 minutes (I cut big carrot circles and use the broccoli stems so needed more time than originally thought)
Pour chicken mixture into a thermoserver, something I do not have. So I place in my glass square container with lid. (at this point you may wish to add a thickener such as cornflour or potato starch into the sauce if you prefer it thicker)
Make rice, just don't clean bowl before since there is no need! The Thermomix is smart and efficient! Keep Varoma trays on top until cooked to desired doneness.
*Although, if someone at table is allergic to something in the curry, then the rice and veggies will then be dangerous. This is a good example of cross contamination. The rice and veggies would have to be cooked separately and with other precautions as well!
I took several recipes and combined to suit my family's taste buds. One good one for reference is:http://hotpinkchilli.wordpress.com/2013/03/05/coconut-lime-chicken/
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| dinner! |
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