Thermomix (TM6) Creamy Coconut Chicken Curry with cauliflower rice

We're gonna make some creamy coconut chicken curry start cooking .

Ask for 350 g of cauliflower just gonna tear that .

So it weighs as I put it in .

I'm not sure how much I've got here , put in your measuring cup and then we're gonna chop it at speed five for five seconds .

So they're asking us to transfer it into our veroa dish and set aside .

So this is the vero that's the vero um dish .

Just leave a little bit of spices in between for the steam to come through .

Then we're gonna put the aroma tray on and put a bit at the top and then we're gonna chop up the rest of the cauliflower .

We do it in two lots so that the cauliflower is chopped up evenly and looks like rice .

OK ?

So we're just gonna do that bit as well .

Transfer into aroma and set aside .

So there we've made our cauliflower rice that we're gonna steam while we're doing the curry at the bottom and just gonna scrab that all into the aroma dish .

OK ?

So we're gonna set that aside and we'll steam it when we cook our curry .

Next , they ask to clean and mix clean and dry mixing bowl .

OK ?

So I've just rinsed out and dried my mixing bowl .

Then next , it's asking for two tablespoons of olive oil .

One not tablespoons , teaspoons , sorry , two teaspoons of olive oil .

Next , I'm gonna brown onion so we can't do onion .

So I do celery instead .

Um we're gonna saute the onion and get it nice and brown in the tm six .

The browning function is really good with a high heat one teaspoon of garlic paste .

We can unfortunately not have garlic and then ginger paste .

So I've made this ginger paste before um in the thermo mix 1.5 .

Then green chilies , we can also not have chili .

So ours is a little bit different .

You can adapt it as you can with your family .

Now we're gonna put , insert the measuring cup in the mixing bowl lid and we're just gonna chop up all the onion .

Just wanna show you quick within five seconds .

It's all chopped up .

Can you imagine if that was onion ?

So now keep your measuring cup in and we're just gonna cook that 100 degrees for five minutes .

So while your onions are being sauteed , you can do anything else .

What would you do with that ?

Five minutes ?

You've got , I just quickly clean up the kitchen .

Can I have a cup of tea while I'm waiting also , while it's cooking ?

I can just go onto the three little dots and see the recipe details .

Then we can see what's the next step and we can get our next lot of ingredients ready .

So next we're gonna need our tandoori paste , tomato paste , water , almond meal , chicken and salt .

So we can get that ready while the thermo is cooking .

So I wish this was smell a vision .

So you can just smell , you can imagine the onion garlic and um ginger cooking at the moment .

It's amazing .

So next , it asks for our tandoori paste .

So the tandoori paste I made before in the thermo mix .

There's a recipe for it so easy .

Then we've got tomato paste , 30 g .

Then next , we've got 100 g of water and just tear that as I'm pouring it measures yeah , slightly over .

Then 20 g of almond meal .

So almond meal you just make before you start your recipe , just put almonds in 10 seconds .

Speed 10 .

As easy as that .

And then our chicken thighs .

I've got a bit more that I'm putting in and I'll just maybe cook it slightly longer and then a teaspoon of salt .

OK ?

Now we're gonna place the aroma on top instead of our measuring cup .

OK ?

So your aroma just sits on top and while your chicken is cooking , the steam will cook our cauliflower and eight minutes , what can you do with eight minutes if you don't have to stand in your kitchen and stir your chicken dish So I'm just gonna check .

Um , as I said , I put a little bit extra chicken in .

So , um , I'll need to just cook that a little bit longer .

I'm just gonna go back one step and just cook it slightly longer .

You might notice while it's cooking , there's a little button at the bottom here that shows you it's in reverse so that the blades are not cutting at the moment , it's just stirring so it won't chop up all your meat .

Ok ?

So I've given it a few extra minutes to cook .

It's asking me to stir my cauliflower .

If you look over here , the bottom is nicely steamed already .

So I'm just gonna give that a bit of a stir and remember to leave a few holes for the steam to come past the top hasn't steamed as much .

So that might need a little extra time .

Next .

It's ask us to secure the aroma lid again and then to cook another four minutes .

There we go .

Ok ?

So it's just about finished at the bottom .

It says you must , you can steam until it's cooked to your liking .

So you can prolong for another two minutes if necessary .

So let's put the , this is nicely steamed .

If you put your lid down and you put your aroma on top , there's no mess on your cupboard .

So I'm just gonna transfer this into my Thermo server because then it'll keep warm until I'm ready to serve .

Um and this can keep warm up to two hours in the um thermo server .

So , just putting our cauliflower rice in here and the rest as well .

So this is a nice dish to make if you are wheat free gluten intolerant , doing keto any of those .

Now , put my lid on to keep my collie rice warm .

Now , we've gotta add 90 grams of coconut cream .

I like to remove my lid .

It's easier to add things .

Oh , this curry already looks so yummy .

Next .

We're just gonna insert our measuring cup again and cook another two minutes .

Ok .

So it's cooked another two minutes with the coconut cream in it .

And now we're ready to serve , we can just put our coli rice in and then your beautiful creamy coconut chicken curry and you can garnish with some coriander and enjoy it .