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1 Hunters version of Chicken and Cashews with Coconut Cashew sauce and Coconut rice(by Quirky Cooking)

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Hunters version of Chicken and Cashews with Coconut Cashew sauce and Coconut rice(by Quirky Cooking)

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Ingredients

6 portion(s)

Chicken and Cashews and coconut rice

  • 2 cloves garlic
  • 4 cm Ginger, fresh, peeled, chop into 4 pieces
  • 450 g chicken breast fillets, cut into 2cm cubes
  • 4 tbsp soy sauce
  • 2 dashes sesame oil
  • 350 g Jasmine rice
  • 400 g coconut cream, tinned
  • 650 g water
  • 1/4 cauliflower, cut into small florettes
  • 2 Carrots, peeled, cut, julienne style
  • 1/4 capsicum, red or green, sliced thinly
  • 2 celery sticks, sliced thinly
  • 1/4 broccoli, cut into small florettes
  • 12 snow peas, sliced into quarters diagonally
  • 1/4 cabbage, thinly sliced
  • 1 Handful of Cashew nuts
  • sesame seeds

Coconut Cashew sauce

  • 100 g hot water
  • 2 Chillies, (Optional)
  • 2 tsp coconut sugar or palm sugar
  • 1-2 sprigs Parsley, flat leaf, leaves only
  • 1-2 sprigs Coriander, fresh, leaves only
  • 1 dash soy sauce, to taste
  • 2 tsp Veg Stock Paste (BCB)
  • 2 Handfuls of Cashew nuts
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  • 6
    50min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Chicken and Cashews with Coconut Cashew sauce and Coconut rice
  1. 1. Place chopped chicken into a ceramic bowl, set aside. Place garlic and ginger in TM bowl, chop 2sec/Sp 7, scrape down sides, chop 2sec/Sp 7. Add two thirds of this chopped ginger/garlic to the chicken, leave the remaining ginger/garlic in the TM bowl.



    2. Mix the soy sauce and sesame oil together in a small bowl, put half in with the chicken and ginger/garlic, mix well, cover and set aside. Set remainder of soy/oil mix aside for later.



    3. Place the simmer basket in TM bowl, weigh in the rice, take the simmer basket out and rinse the rice, set aside. Add coconut cream and water to TM bowl, this should weigh 1000g to 1050g in total. Place the simmer basket with rice in it back into the TM bowl and place the lid on.



    4. Chop the vegetables and add to the Varoma bowl in the order listed in the ingredients section. They are in this order because they will cook better with the harder veggies at the bottom, don't pack them in though, you need gaps for steam. Finish off by scattering the cashews and sprinkle sesame seeds over the veggies.



    5. Place the Varoma dish in place on the TM bowl. Spoon the rest of the soy sauce/sesame oil mixture over the vegetables while in position (this will drizzle down through the rice and add flavour).



    6. Place the chicken pieces evenly on the Varoma Tray, place in position on the Varoma bowl and cover with the lid. Cook20min/Varoma/Sp 4.



    7. Set the Varoma aside. Take the rice out of the simmer basket and put into a Thermo server to keep warm. Stir the chicken around on the tray so it cooks evenly. Place the Varoma bowl/tray back into position and cook 5-10min/Varoma/Sp 2, ensure the chicken and veggies are cooked. Place the chicken in the Thermo Server on top of the rice, then sit the Varoma bowl on top of the Thermo Server, it will fit snuggly instead of the lid.



    8. Sauce. Place chillies, sugar, parsley, coriander, soy sauce, stock paste, extra hot water and cashews in the liquid left in the TM bowl from cooking the rice. Blend by turning to Speed 5 for approx15sec, then slowly turn speed up to Speed 9 for 1 minute.



    9. Assembly. Take the Varoma bowl off the Thermo Server, quickly add the chicken pieces to the vegetables (cover the rice to keep warm) mix the chicken and veggies together, then place rice in serving bowls, add chicken and veg mix, then pour sauce over. Garnish with extra sesame seeds and fresh coriander.
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Accessories you need

  • Varoma
    Varoma
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  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

I'd like to thank Quirky Cooking for the original recipe. I've done this version to simplify it (mainly for myself).

The vegetables can be changed a bit, as long as you keep to the fact that the harder vegetables should be nearer the bottom of the Varoma Bowl. You could swap some of the veggies with zuchini, baby corn, green beans, chinese cabbage or bok choy. You could also garnish with chopped spring onions.

This dish could also be vegetarian by just adding more vegetables to the Varoma tray. test the vegetables at Step 7 to see if they need the extra cooking after the rice is cooked, you may not need the extra cooking in step 7.

To make this in TM31 model, reduce the rice to 300g and reduce the water added to the coconut milk so the total weight of water and milk is 900g (this should be about 500g water). Also reduce the chicken to about 400g and reduce all the vegetables by a little bit to fit into the Varoma dish. Keep cooking times/temps the same.

Please comment if you're happy with this version. Thanks

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thanks for the great ratings and comments...

    Submitted by Cozzy on 30. August 2017 - 08:25.

    Thanks for the great ratings and comments everyone. Glad you enjoyed it

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  • All I can say is yum Thank you

    Submitted by Judhop on 24. April 2017 - 19:04.

    All I can say is yum. Thank you

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  • I tried your Chicken and Cashew with coconut sauce...

    Submitted by Shindig on 2. March 2017 - 12:22.

    I tried your Chicken and Cashew with coconut sauce last night. It is so easy and tastes delicious. I am going to try more of your recipes now. Thank you, Pam Standen

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  • I used a mixture of brown and red rice - needed...

    Submitted by Macro on 5. February 2017 - 21:17.

    I used a mixture of brown and red rice - needed the extra 10 min cooking to reach the consistency I like! Felt I didn't need the extra hot water - just used what was in the bowl for the sauce and it was yum! Also didn't add the sugar - I try to avoid extra sweetner and the sauce was lovely also! I used turkey breast (was all I had and I didn't have the fujll weight) but there was plenty of meat for the two of us with lefto over veg and rice! All in all it was a sucess!

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  • Delicious;  hubby went back

    Submitted by wishbear72 on 26. October 2016 - 15:52.

    Delicious;  hubby went back for thirds. I completely ignored the tips for TM31 whoops!! Hubby only screenshooted part of the instructions, but happy to report the recipe worked fine. 

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