Creamy coconut chicken curry

Ingredients

• 700 g cauliflower, cut into florets (approx. 4 cm)

• 2 tsp olive oil

• 1 brown onion (approx. 180 g), cut into quarters

• 1 tsp garlic paste (see Tips)

• 1½ tsp ginger paste (see Tips)

• 1-2 fresh green chillies, trimmed and cut into halves (optional), plus extra sliced for garnishing

• 90 g tandoori paste (see Tips)

• 30 g tomato paste

• 100 g water

• 20 g almond meal (see Tips)

• 500 g chicken thigh fillets, cut into pieces (approx. 3 cm)

• 1 tsp salt

• 90 g coconut cream

• 6 sprigs fresh coriander, leaves only, torn into pieces, for garnishing

Tips & Tricks

Preparation

1. Place 350 g of the cauliflower into mixing bowl and chop 5 sec//speed 5. Transfer into Varoma dish and set aside.

2. Place remaining 350 g cauliflower into mixing bowl and chop 5 sec//speed 5. Transfer into Varoma dish and set aside. Clean and dry mixing bowl

3. Place oil, onion, garlic paste, ginger paste and chillies into mixing bowl and chop 5 sec/speed 5, then cook 5 min/100°C/speed 2.

4. Add tandoori paste, tomato paste, water, almond meal, chicken and salt. Place Varoma into position, secure Varoma lid and steam 8 min/Varoma//speed 1.

5. Stir cauliflower with aid of spatula to ensure even cooking, then secure Varoma lid and steam for a further 4-6 min/Varoma//speed 1, until cooked to your liking. Remove Varoma and transfer cauliflower into a thermal serving bowl or other large bowl and cover to keep warm.

6. Add coconut cream to mixing bowl and cook 2 min/90°C//speed 1. Divide curry and cauliflower rice between serving bowls and garnish with fresh coriander and green chillies before serving.

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