Moroccan Chicken Curry - Thermomix Recipes from Steph

Moroccan Chicken Curry

Recipe by SA Consultant Laura Kempt

Ingredients

2 cloves garlic

1 onion peeled and quartered

Zest 1 lemon

¼ tsp each cinnamon, nutmeg, cumin, allspice, turmeric and coriander

40g olive oil

900g stock or equivalent water and 1 tbsp TM stock concentrate

Salt and pepper to taste

250g basmati rice

30g currants

30g toasted pine nuts

400g chicken thigh fillet cubed

100-150g pumpkin peeled and cubed

1 red capsicum sliced

2 handfuls baby spinach

1 tin chick peas drained or equivalent dried, soaked and cooked

1tbsp cornflour mixed to a paste with a little water

Method

Place garlic, ½ the onion and ½ the lemon zest into TM bowl and chop for 3-4 seconds on speed 6.

Scrape down sides of bowl and spices and oil. Sauté for 4 minutes at Varoma temperature on speed 1.

Add stock and season to taste.

Place rice into basket and rinse under running water. Place basket into TM and stir through currants, pine nuts and remaining lemon zest.

Place cubed chicken, pumpkin, capsicum and remaining thinly sliced onion into Varoma dish and tray and set Varoma into position. Drizzle with a little olive oil and season with salt and pepper, stir through.

Cook for 20 minutes at Varoma temperature on speed 1.

Remove rice, fluff with a fork and place into ThermoServer.

Add spinach and chick peas to Varoma and cook a further 5-10 minutes at Varoma temperature on speed 1 until chicken and pumpkin are fully cooked.

Keep warm whilst you make the sauce by adding cornflour paste to TM bowl and cook for a further 4-5 minutes at Varoma temperature on speed 3 with MC off.

Pour sauce over chicken and vegetables and serve with rice immediately.

4 Comments »

  1. avatar Brenda Says:

    This recipe is delicious. Zest lemon first so you have half to add to the rice.

  2. avatar Anne Says:

    This was extremely delicious. It was only the second recipe made in my Thermomix and I’m excited!!

  3. avatar Alison Says:

    This is a great recipe. Had friends over for dinner and they loved it. An easy way to feed a group too! Next time I might add a dollop of yoghurt, some fresh coriander and maybe some crumbled feta – will definitely be making this one again!

  4. avatar Sherrie Says:

    Just gave this a go. Had no tumeric and used sweet potato but still turned out lovely. The recipe is a keeper. Your guests will think you have gone to a lot of trouble…. but it was really easy.

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