Just an interesting bit of trivia......

I met a woman at a demo yesterday who's mum has had a Thermomix since the 1960s! She bought it at one of the first demonstrations held in the UK - the lady I met remembers being dragged along to the demo as a child - she describes it as a small orange machine......and her mum is still using it!!!

Is the thermomix the cockroach of the appliance world? And I mean that in the nicest possible way - when future civilizations search through the rubble ....... will they find the Thermi - happily singing it's "I'm finished now" song?

Hope so!

Just thought it was a testament to the workmanship and quality - I'll be using this story when a customer asks me "when's the next one coming out?"

Karen x

Chicken Moolie

Ingredients:
6 Chicken thigh fillets - fat removed - you can use breast meat - but I think thigh is tastier - cubed
2 tomato - quartered
400g coconut milk (tinned)
3/4 tsp salt
1 tbsp brown sugar
5 tbsp oil

 Rempah: ( an onion, ginger and spice blend sauteed first until fragrant)

1/2 tsp fresh ginger
2 onions (or 12 shallots)
large pea sized piece of blachan (prawn paste) optional
2 tsp ground turmeric
2 tsp coriander
2 tbsp sambal olek (chilli) - or to taste
1/2 tsp cumin

Preparation:

1. Put shallots and ginger in TM bowl.
    chop 5 secs on speed 7

2. Add oil, spices for the rempah and blachan if using,
    Cook Varoma temperature for 5 minutes, speed 2

3. When fragrant add 1/2 coconut milk.
   Cook 2 minutes, temperature 90, speed 2

4. Add remaining coconut milk, tomato, chicken, sugar and salt.
    Add water and stock paste if required
    Cook 15 minutes, Reverse; at temperature 100, speed 1

members' comments

sue h - it was quite tasty. I only had 3 chicken thighs and in hind sight should have reduced the recipe to suit or added some vegetables. It was very quick to prepare and had a nice flavour. The prawn paste really goes well in this.

JD - this recipe is so delicious.  I did half the recipe, didn't have any prawn paste, only used 1 tsp sambal oelek and cut the oil down to 1 tblspn and it was perfectly spiced for us.  Thickened the sauce with a heaped tblspn cornflour mixed with a little coconut milk, there was a lot of sauce but it went well with the couscous I made as a change from rice. Thumbs up from both of us here, one of the tastiest meals we've had lately. 5/5

johnro - This was a great dish and very quick to make  after arriving home late form school (parent teacher interviews).  Thanks for posting Karen - 5 out of 5 from us as well - at Judy's suggestion served with spicy cous cous, sweet potato and pumpkin - all up a great meal!

Denzelmum - We had vegetarian version (potatoes and frozen mock chicken) and had it with steamed rice and steamed broccoli.  The whole family enjoy this, yum....  would be regular.  Thank you for sharing.

Amy - it was delicious. 5/5 from me, definitely a make-again recipe. I added a whole eggplant and my brother didn't even realise.

goldfish - only changes were 1 teasp of cumin as I'd run out of coriander and 1 teasp of chilli flakes as also out of the sambal olek.  Next time will make sure I have the coriander and if I need to substitute for the sambal olek I'd increase the amount of chilli. . . .
A lovely curry!! 5/5!

brazen - love how easy it was and taste was ok but the spices tasted undercooked, or maybe too much turmeric. Nice base but will play a little. Update - this curry tasted better each day it was leftover in the fridge.