Tool

MultiPro Go

Equipment:

• Knife Blade
• Reversible 4mm slicing/grating disc
• Express Serve
• Bowl, large
• Roasting tin

Ingredients

For the curry paste:
Garlic cloves  2   - peeled, sliced
Ginger   10 g   - peeled, sliced
Fresh coriander  10 g  
Red chilli   1   - deseeded, sliced
Tomato paste  1 Tbsp
Ground cumin  1 tsp
Ground coriander  1 tsp
Garam masala  1 tsp
Ground turmeric  1 tsp
Curry powder  1 Tbsp
Vegetable oil  4 Tbsp
Water   4 Tbsp
Fine sea salt  1 tsp

For the curry:
Chicken thighs  6   - bone in, skin on
Water   300 g
Coconut milk  400 ml
Jasmine rice  300 g   - well rinsed
Butternut squash  350 g    - peeled, deseeded, cut into 2cm cubes
Cherry tomatoes  200 g   - halved
Red onion  150 g   - peeled, halved

To Serve:
Natural yoghurt  As needed
Fresh coriander  5 g   - destalked
Limes   2   - cut into wedges
 

Method

Step 1 - Making the curry paste:

1. Preheat the oven - 200ºC
2. Fit the Knife Blade
3. Add garlic, ginger, fresh coriander, chilli, tomato paste, cumin, ground coriander, garam masala, turmeric, curry powder, oil, water, and salt into the appliance bowl
4. Mix until well combined – 30 seconds, speed 1

Step 2 – Making the curry:

1. Transfer 2 Tbsp of the curry paste into a bowl
2. Then add chicken tights
3. Toss to coat and set aside
4. Then add the remaining curry paste into a large, high sided baking tray or casserole dish
5. Then add water, and coconut milk
6. Mix until combined with the curry paste
7. Then add rice
8. Mix until combined 
9. Then add squash and tomatoes, ensuring they are evenly distributed

Step 3

1. Assemble the Express Serve attachment with the slicing disc
2. Place the baking tray underneath the attachment
3. Slice onions into a baking tray using the pusher - speed 1
4. Distribute evenly 
5. Top with the marinated chicken, skin side up
6. Cover tightly with foil
7. Bake – 30 minutes, 200ºC
8. Remove the foil and continue
9. Bake – 30 minutes, 200ºC
10. Remove from the oven and let rest – 5 minutes

Serve
Top curry with yoghurt and coriander 
Serve with lime wedges