CHICKEN CASHEW CURRY with CAULIFLOWER RICE
This recipe is adapted from the recipe community (thanks nicky parsons!) and is super easy. It is a paleo recipe and is 9 WW ProPoints. Super filling and cauliflower rice is used as a replacement for normal rice (0 WW ProPoints!!)
Ingredients
1 whole cauliflower (approx 500g)
130 g raw unsalted cashew nuts
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon turmeric
1 stick cinnamon broken in half
1 pinch chilli flakes
1 onion peeled and halved
2 cloves garlic
30 g olive oil (light)
750 g chicken breast, cut into 3cm chunks
200 g coconut milk
100 g water
Juice of 1 lemon
60 g baby spinach
Method
1) First you will need to make your cauliflower rice. Cut cauliflower into florets and put into TMX bowl (try leave out as much stalk as you can as this doesn't fall apart as easy as the florets). 'Whack' cauliflower for 5 seconds on Reverse speed 5.
*"By “whacking” instead of “chopping” we retain the kernal-like quality of cauliflower so it resembles more of a grain than a fine mince. By using the florets and not the stalk, this will result in a pile of large-grained rice-like cauliflower. At this point, I transfer the mock rice into a large bowl. Any harder bits of stalk that may have slipped in and didn’t succumb to “whacking” in reverse can be returned to the Thermomix and chopped (forward) for a second or two to fully break down, then mixed in with the other mock rice."- http://www.superkitchenmachine.com/2012/15926/mock-rice-thermomix-recipes.html
2) Transfer the cauliflower rice into the simmering basket and set aside. Give the TMX bowl a quick rinse out. Next it's time to make the curry...
3) Roast cashew nuts for 5 mins/Varoma temp/Reverse + Speed 1. Add cumin, coriander, turmeric, cinnamon and chilli flakes and cook for 2 minutes/Varoma temperature/Reverse + speed 1. Take out the cinnamon sticks and discard.
Mill 2 minutes on speed 9. You will end up with something like this.... set aside in a small bowl.
4) Next you will need to put the onion and the garlic in the bowl and chop for 3-5 seconds on speed 6. Scrape down the sides of the bowl and add oil. Cook for 3 minutes at 100 degrees on speed 1.
5) Add chicken, cashew and spice mix, coconut milk and water. Cook for 12 minutes at 100 degrees on Reverse + Speed Soft. (***Note: If using chicken thigh, cooking time goes up to about 20 minutes).
6) Add lemon juice and spinach and cook for a further 3 minutes at 100 degrees on Reverse + Speed Soft (using the spatula a few times to ensure spinach is mixing through and wilting). Place in your thermoserver to keep warm while you cook your cauliflower rice.
7) Rinse out TMX bowl. Place cauliflower rice in the basket. Fill TMX bowl with 500g of water. Place basket in the TMX bowl and cook for 12 minutes at Varoma temperature on Speed 3.
Serve and ENJOY!
This recipe is adapted from the recipe community (thanks nicky parsons!) and is super easy. It is a paleo recipe and is 9 WW ProPoints. Super filling and cauliflower rice is used as a replacement for normal rice (0 WW ProPoints!!)
Ingredients
1 whole cauliflower (approx 500g)
130 g raw unsalted cashew nuts
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon turmeric
1 stick cinnamon broken in half
1 pinch chilli flakes
1 onion peeled and halved
2 cloves garlic
30 g olive oil (light)
750 g chicken breast, cut into 3cm chunks
200 g coconut milk
100 g water
Juice of 1 lemon
60 g baby spinach
Method
1) First you will need to make your cauliflower rice. Cut cauliflower into florets and put into TMX bowl (try leave out as much stalk as you can as this doesn't fall apart as easy as the florets). 'Whack' cauliflower for 5 seconds on Reverse speed 5.
*"By “whacking” instead of “chopping” we retain the kernal-like quality of cauliflower so it resembles more of a grain than a fine mince. By using the florets and not the stalk, this will result in a pile of large-grained rice-like cauliflower. At this point, I transfer the mock rice into a large bowl. Any harder bits of stalk that may have slipped in and didn’t succumb to “whacking” in reverse can be returned to the Thermomix and chopped (forward) for a second or two to fully break down, then mixed in with the other mock rice."- http://www.superkitchenmachine.com/2012/15926/mock-rice-thermomix-recipes.html
2) Transfer the cauliflower rice into the simmering basket and set aside. Give the TMX bowl a quick rinse out. Next it's time to make the curry...
3) Roast cashew nuts for 5 mins/Varoma temp/Reverse + Speed 1. Add cumin, coriander, turmeric, cinnamon and chilli flakes and cook for 2 minutes/Varoma temperature/Reverse + speed 1. Take out the cinnamon sticks and discard.
Mill 2 minutes on speed 9. You will end up with something like this.... set aside in a small bowl.
4) Next you will need to put the onion and the garlic in the bowl and chop for 3-5 seconds on speed 6. Scrape down the sides of the bowl and add oil. Cook for 3 minutes at 100 degrees on speed 1.
5) Add chicken, cashew and spice mix, coconut milk and water. Cook for 12 minutes at 100 degrees on Reverse + Speed Soft. (***Note: If using chicken thigh, cooking time goes up to about 20 minutes).
6) Add lemon juice and spinach and cook for a further 3 minutes at 100 degrees on Reverse + Speed Soft (using the spatula a few times to ensure spinach is mixing through and wilting). Place in your thermoserver to keep warm while you cook your cauliflower rice.
7) Rinse out TMX bowl. Place cauliflower rice in the basket. Fill TMX bowl with 500g of water. Place basket in the TMX bowl and cook for 12 minutes at Varoma temperature on Speed 3.
Serve and ENJOY!
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