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Coconut Chicken & Pumpkin Risotto



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5 chicken tenderloins diced

  • 1 onion, Halved
  • 2 garlic cloves
  • 30 g olive oil
  • 40 g Butter
  • 1 tbsp curry powder
  • 1 tsp chilli
  • 2tbs TM Veggie Stock
  • 400 g Aborio Rice
  • 300 g diced Pumpkin, Diced into 2cm cubes
  • 500 g chicken breast/thigh, Diced into 2cm cubes
  • 500m water
  • 400ml coconut milk
  • 250 g Spinach Frozen
  • 25 g Shredded coconut
  • 60 g sun dried tomatos, Cut into strips
  • 100 g Cashews raw

Recipe's preparation

  1. Dice pumpkin and raw chicken into 1.5 - 2cm cubes

  2. Place onion and garlic in TM bowl. Chop 3 sec/ sp7, scrape down sides of bowl

  3. Add butter, oil and curry powder. Saute for 3min/varoma/sp1

  4. Add rice, saute 1min/100*/sp1/reverse

  5. Add wine, TM stock, water, coconut milk, diced pumpkin, raw chicken cook 100*/20 min/sp1 /reverse

  6. Pour ingredients over shredded coconut, spinach, sundried tomatoes and cashews. Allow to stand in covered bowl or thermoserver for 5-10minutes to thicken

  7. Vegetarian Option

    - Simply remove chicken from the recipe.


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  • In the ingredients it say's

    Submitted by LeaW on 20. October 2015 - 17:44.

    In the ingredients it say's chilli but no mention of it in the method. Also in the method it mentions wine, but it is not in the ingredients. A bit confused.


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  • This recipe mentions wine

    Submitted by Tash01 on 31. May 2015 - 11:33.

    This recipe mentions wine however it is not listed in the ingredients....how much do i use?

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