Anyway we had the pleasure of attending a cooking class with Fiona Hoskin on Friday night and sampling this curry so I thought I would give it a try.
After a rough start when I discovered I needed fenugreek seeds not leaves, which necessitated a trip to the Oriental food store and caused me to buy delicious things to use later... I followed the recipe in the book but added a couple of extra tomatoes and doubled the chicken.
I am so glad I did because that is a LOT of sauce, and you can't just fill up on sauce and rice if you are counting points.
While it was cooking I went and cut some mint and pulled out my trusty stick blender. I know the TM does everything the stick blender can do (better, stronger, faster) but I can't afford a second machine and often mine is busy. Besides my stick blender is so pretty I couldn't let it go. If the Thermomix put out limited edition red machines it would sell like crazy.
So while the curry cooked I made a mint chutney.
Use a bunch of mint, a spring onion, a shake of tabasco, 3 tablespoons greek yoghurt and a generous squeeze of lime juice. This is just so beautiful - to taste as well as look at. And it cools your mouth for hot curries (this one isn't hot by the way)
So after only about half an hour at home I have a lovely curry made from scratch. I needed to cook rice for the crowd, but as the recipe includes coconut cream there were really no points left to spare for rice for Taff and I so it was back to the old cauliflower trick.
|this plate does not contain rice|