Golden Curried Chicken Stew
1 Tbsn coconut oil
1 onion, halved
3 garlic cloves
1 tsp cumin
3/4 tsp salt
1 Tspn curry powder
400gm tomatoes, halved
1 400ml can coconut milk
1 cup chicken stock
500gms chicken thighs (diced)
Handful of baby spinach
Place the onion and garlic in the Thermomix and chop for 5 secs on speed 4 or until roughly chopped.
Add the cumin, curry powder and salt and sauté for 1 min/100 degrees/speed 1.
Add the tomatoes and chop for 5-10 secs on speed 5. The longer you chop, the fined the tomato will be cut up.
Add the chicken stock and coconut milk and stir for 30 secs/speed 2 to combine.
Meanwhile, add the chicken to a hot pan with the coconut oil and brown the meat.
Then add the contents of the Thermomix to the pan and bring to the boil.
Reduce the heat, simmer for 20 mins then turn off the heat.
Add the spinach and stir through gently to wilt.
Serve with cauli-rice and a sprinkle of paprika.