Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: faffa_70 on January 06, 2012, 11:30:35 am
-
This would be the 4th or 5th time I have made this dish tonight as it has been a hit with the WHOLE family :)
I have served it with both brown and basmatti rice and wouldn't bother with anything other than brown rice in the future. It just seems to add something to the dish.
I steam chicken and greens while the rice is cooking and with 1kg of chicken (either breast or thigh, depending on what I have on hand) and the greens I can feed all 7 of us easily with this dish.
This is a 5/5 for us (as the whole family like it!!)
-
We love it too, Faffa. This is a copy of my quick review on the other thread:
Last night we had Chick Pea and Cashew Curry - beautiful, except with four adults eating, it didn't go very far. Note for future - Side dishes important for that one.
-
oh good idea to copy it here Cecelia, Judy will now be able to add it to the thread easily ;)
-
Thanks for this Faffa, I'm planning to cook this one soon. I just wondered if you could offer details about how you steam chicken and greens, Faffa. I don't do enough steaming.
-
Rice in the basket (brown rice 35 mins) then because I do 1kg of chicken I dice or smallish strip (depending on what I feel like!) and add half of the chicken to the bottom of the varoma bowl and the other half to the tray and the place my greens on top of both layers :)
If you were cooking for a smaller family you would be able to do chicken in the bowl and greens on the tray.
I put the rice and chicken on and start steaming together (as per EDC = 900g water, 35min, varoma and speed 4) and then put the greens in once they are prepared and this generally is around the right amount of time needed to cook them.
I am lucky and happen to have a couple of Thermoservers, so rice into one, veg in another and chicken in one more :o :o then on with the curry which only takes about 15 min total :)
-
thanks Kathryn, for these tips. I think steaming some chicken and greens to serve with this dish will keep vegetarians and non vegetarians happy at the same time! I appreciate your help.
-
This is one of the few DS we haven't tried. Tonight is the fish pie.
-
I made this one the other night and just added some cubes chicken breast into the *: to make the dish a little more substantial. It was absolutely delicious and I have to say I much prefer it over the almond chicken curry.
-
We loved this. Such a nice flavour. I served it to 5 adults and that wasnt enough. We were licking bowls clean. lol. Lucky we were really gathered for the Christmas pudding which was following.
I thought next time I'd add zucchini cubes to the curry similar to how it's done with the red chicken curry from the EDC.
-
Sounds like I'm the only one that didn't like this. :P
-
We weren't overly thrilled with it Julie. I posted about it in another thread. In fairness I wrote that I doubted we would really enjoy any chickpea curry. :)
-
For those of us not keen on chickpeas, what would you suggest we could substitute them with. I like baked beans so how about something softer along those lines just added at the end?
-
We weren't overly thrilled with it Julie. I posted about it in another thread. In fairness I wrote that I doubted we would really enjoy any chickpea curry. :)
Sorry Chelsea, I haven't been on the forum properly for a few days and there as sooo many posts that I just couldn't get around to reading them all. :)
Not sure Judy, maybe someone else could help. :)
-
We're having a Jamie chick pea curry tonight. We don't really enjoy tinned chick peas but I bought these in Kununurra. I remembered to soak them last night and then they only need to be boiled for a couple of minutes. They're soft but firm.
-
thanks Kathryn, for these tips. I think steaming some chicken and greens to serve with this dish will keep vegetarians and non vegetarians happy at the same time! I appreciate your help.
Does anyone else think that LellyJ’s pic looks a little like me??
Just askin’?? ;D
-
Yes, Tenina, I can see that lovely big smile likeness. Sassy physicality in both photos too. Thanks to both you and Lally for your generous contributions from which we learn so much.
-
For those of us not keen on chickpeas, what would you suggest we could substitute them with. I like baked beans so how about something softer along those lines just added at the end?
Hmmm not sure JD - I often sub butter beans for chick peas if I am out of chick peas (happens often and I buy chick peas by the bags and cans at a time lol) so they could work. They will mush up more I think as they are not quite as hardy as a chick pea ...
-
Yes, butter beans are nice - as you said, they would have to be mixed very gently.
Yes Tenina, now that you've mentioned it - there is a likeness.
-
I'm sure I set the TMX on reverse but mine is very mushy, I'm assuming the chick peas should have kept there shape. I also added cauliflower and mushrooms to make up for a shortage of chickpeas, I've now got a bowl of curry mush to have over rice. Are people using salted or just raw cashews?
Has anyone else had problems with the chick peas going mushy?
-
Yes wonder they do go a bit mushy even on reverse ... I think that is why my lot liked it lol - chickpeas in disguise ;D
-
Yes mine was very mushy too Wonder, but I'm thinking now that maybe they were supposed to be so?
-
Glad to hear that it wasn't me! The picture looks like it isn't mushy at all - a little deceiving.
-
The picture is about what mine looks like ... when I remember to sprinkle the cashew nuts on top of it :-)) :-)) :-)) We are generally eating by the time I remember lol :-[
-
I'll see what it looks like tomorrow when I make it up for lunch, I've got the coriander and cashews ready to sprinkle on top. I avent even really tasted it yet, so will decide on my final verdict tomorrow.
-
Does anyone else think that LellyJ’s pic looks a little like me??
Just askin’?? Grin
Well, thanks Tenina, Cecilia and Judy, I am happy to resemble Tenina in anyway! That photo was taken Christmas Day 2010 the day that I got my tmx and I'm kind of gesturing toward it going "Ta da"! My hair was cut in a very similar style to Tenina's and was quite reddish. Now it's alot darker and a bit longer,so maybe not such a likeness now, but hopefully still have "sassy physicality" (thanks, Cecilia!)
With regard to the curry, I made this the other night to feed vegetarians so I didn't steam the chicken aswell. It took less than 20 miinutes from go to whoa, which was great. My chick peas went a little mushy too, which didn't bother us, one of the Indian chickpea curries I make you actually squash the chick peas with a spatula in the pan while youre cooking it, so maybe we're just used to them being a bit squishy. Like Cookie, I do prefer homecooked chickpeas, however, which I soak and cook quite often and keep them in the fridge to do something with, and I will try this with some one day. We eat a lot of Indian style food and I felt like I would like to play with the spices a little, but in terms of feeding people in a hurry, this certainly is a fantastic recipe.
-
I had mine over brown rice for lunch today and not sure if the combination of textures from the curry and the brown rice but while the flavour is OK I'm really not enjoying it as much as I thought I would. I'll try it tomorrow with white rice and maybe roast and salt the cashews to go on top but not sure I would bother making again.
-
Yes mine was very mushy too Wonder, but I'm thinking now that maybe they were supposed to be so?
Not sure about mushy being intended…
I think it will depend on the age of your chick peas, whether you use tinned or your own cooked ones etc. It is hard to get all options into such a small format, so we went with tins…hopefully you guys will tweak as you go along.That is the whole point of thermomix. Your food the way You like it!
Glad that you mostly like Dinner Spinner, but it is a work in progress….
-
While I haven't yet made this particular recipe, I cook another chick pea dish a lot. Two observations on the taste and mushiness of chick peas. I've only found one brand of tinned chick peas that I really like - the Annalisa brand - very yummy - I happily eat these out of the can, whereas some other tinned version I don't like at all. They used to be sold in Coles, but now I only ever find them in Woolworths.
Re, the mushiness - I've converted a chickpea dish that I've been making on the stovetop for years. In the TMX it is always much 'mushier' and more liquid than my traditional version, despite cooking with the reverse function on. So I've ended up usually going back to the stovetop for this one, as my family prefers the original style.
-
Glad that you mostly like Dinner Spinner, but it is a work in progress….
Tenina, you've put my faith back into TM cook books! I haven't liked all the recipes, but most of them. That happens with all recipe books. We all like different things, and flavours, but for me you've managed to put the right flavours together very well and like you say with tweaks here and there we can make them our own.
Personally I can't wait for your new book and will buy it without hesitation, sight unseen. Not something I ever do. :D
-
Glad that you mostly like Dinner Spinner, but it is a work in progress….
Tenina, you've put my faith back into TM cook books! I haven't liked all the recipes, but most of them. That happens with all recipe books. We all like different things, and flavours, but for me you've managed to put the right flavours together very well and like you say with tweaks here and there we can make them our own.
Personally I can't wait for your new book and will buy it without hesitation, sight unseen. Not something I ever do. :D
I feel exactly the same JulieO.I'm really hanging out for this new book of yours Tenina :D.
-
there could be a recipe in it for Paris Brest, and I may have lingered a little longer than I should have at the photo :) I was just testing myself to see if I could almost taste it if I thought about, and then I just gave up cos thats just MAD
-
What a tease you are CP. :D
-
Glad that you mostly like Dinner Spinner, but it is a work in progress….
Tenina, you've put my faith back into TM cook books! I haven't liked all the recipes, but most of them. That happens with all recipe books. We all like different things, and flavours, but for me you've managed to put the right flavours together very well and like you say with tweaks here and there we can make them our own.
Personally I can't wait for your new book and will buy it without hesitation, sight unseen. Not something I ever do. :D
I feel exactly the same JulieO.I'm really hanging out for this new book of yours Tenina :D.
Thanks girls…you keep me going…can be tough out here in the big bad world!! hahahaha
-
I made a this tonight. As it is only me I tonight (DW has gone to Perth for a couple of days) I made a i/2 quantity. I liked the flavour but I had the same issue as other people with the chickpeas going mushy. I did use tinned and my try this again cooking my own chickpeas. I like faffa's idea of the steaming greens to serve with it and I will try that next time.
-
Chelsea's review from another posting
December 06, 2011
I really wanted to make a dish from the spinner for dinner tonight. The only dish that I had all the ingredients for was the chickpea curry though. I was hesitant as vegetarian curries aren't a big favourite in our house, but I decided to proceed anyway. The curry cooked up beautifully (the method was perfect) and was lovely and thick. The flavour was really nice and if you like chickpea curries I think you will really enjoy this! We quite enjoyed it.
-
I made this last night for supper for DS and myself.I did soak dried chickpeas the night before and cook them in the TM for 50 minutes before proceeding with the recipe.Some went mushy but I was pleased on how they held up in the finished dish.We both enjoyed it but would add more chilli next time ;)
-
Mushy is an issue. Tinned chickpeas seem to vary a lot in how soft they are. I would suggest a taste test and adjust cooking time down if the chickpeas seem soft - you're really reheating so use as little time as will work to get everything hot. I think you could also reduce the amount of coconut milk to have a less liquid curry if you prefer.
A yummy recipe. I put a mix of toasted cashews and macadamias on top as it was what I had. Hiding leftovers to eat when DH is out tomorrow night 😊
-
I made this tonight in my Thermochef with Sienna brand chickpeas. I was a little worried that my chickpeas would turn to mush as I don't have a reverse function (and I didn't use my butterfly either) but they kept their shape really well. I substituted coconut evaporated milk for the coconut milk and only had unsalted cashews in the fridge. I really enjoyed this although the kids found it too spicy as the two tiny chillies I used were very hot.