mild chicken curry inspired by South African Cape Malay chicken curry, perfect for bunny chow
A mild chicken curry made in the Thermomix that replaces potato with cauliflower. Aromatic, full of flavour and lighter on the spices than some traditional curries, this recipe is great for the whole family. Cooked in an onion and tomato sauce the chilli is optional as is the serving suggestion: plain rice, yellow rice, pita bread, poppadoms or bunny chow (a loaf of bread cut in half, hollowed out and used as an edible bowl) all work well.
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 4 green cardamom pods
- 4 whole cloves
- 1 onion
- 2 cloves garlic
- approximately 2 tsp fresh ginger
- 60ml olive oil
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp chilli powder (optional)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 420g tin of chopped tomatoes
- 1/4 of a head of cauliflower – cut into florets
- 2 chicken breasts, diced into 2cm cubes
- Dry roast the cumin, coriander, cardamon and cloves in a pan (until aromatic) or in the Thermomix (100 degrees, 5 minutes, speed 1). Use a mortal and pestle to grind the spices into a fine powder or alternatively you can use the Thermomix, milling for 1 minute, speed 9. Set spices aside.
- Peel and halve the onion. Add to TM bowl with garlic and fresh ginger. Chop for 5 seconds, speed 7.
- Add oil and cook at Varoma, 3 minutes, reverse soft speed with measuring cup off.
- Add all the ground spices and cook at Varoma, 5 minutes, reverse soft speed.
- Add tomatoes, salt, pepper, cauliflower and chicken breast and cook for 100 degrees, 25 minutes, reverse soft speed.
- Serve your chicken curry with plain rice, yellow rice, pita bread, poppadoms or as bunny chow.
For other dinner ideas click here.