Jamie Oliver's 'Pukka' Jalfrezi - converted for the thermomix

Before I got my thermomix I really was a hopeless cook!!  Not through lack of trying though, I might add.  However, every time I set out to cook something I envisaged this beautiful dish at the end - perfectly presented and amazingly delicious, but somehow they just NEVER turned out that way.  My end result was always some dodgy looking just-about-recognisable version of what the picture in the recipe book showed!!  Which is why I just LOVED LOVED Jamie Oliver's Ministry of Food series.  He says that 'anyone could learn to cook in just 24hrs'.

"Well, Jamie, that could be true if I were to have one of one lessons with you!!"

But he did prove (to me anyway)  that cooking doesn't always have to be so complicated!!

My VERY well used copy of "Ministry of Food"

All of the recipes in this book are fabulous and really hard to 'mess up'. (said from experience)

Since I've had my thermomix, it has revolutionised my kitchen!!  This is seriously not a plug for thermomix, I promise!!  But honestly, I have gone from being hopeless to being totally empowered in the kitchen.  Sometimes I even think to myself "Mrs D, you are a kitchen goddess", which is actually quite hilarious if you knew me!!

I love the colours in this dish and it's PERFECT for winter!

Anyway, without sidetracking (and waffling any further on my new found genius cooking abilities), I recently concerted one of my all time favourite Jamie Oliver Ministry of Food curry recipes for the Thermomix and it was SO delicious that I thought I would share it.  So here it is (and it will happily serve 8 people):

Chicken Jalfrezi (found of page 77 under the easy curries section in the "Ministry of Food" book by Jamie Oliver.)  It's actually a vegetarian recipe but I added chicken to stop Mr D from complaining.

Ingredients for the Jalfrezi paste:

2 cloves of garlic
a thumb sized piece of fresh ginger
1 tsp turmeric
1/2 tsp salt
2 tbs ground nut oil
2 tbs tomato puree
1 fresh green chilli
a small bunch of fresh coriander
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds

To make the paste:

• Toast/dry roast the cumin, mustard, fenugreek and coriander seeds but placing them in the thermomix on varoma temperature for 5 minutes on speed 1.  The smell is amazing!
• Once roasted blitz them for 1 minute on speed 9 until they become a fine powder.
• Place all other ingredients into the thermomix except the oil and tomato paste and whizz for 15-20 seconds on speed 9 (or until they have formed a paste).  Don't forget to peel the garlic and ginger first!!!
• Add the oil and tomato paste and mix on speed 6 for 5 seconds.
• Transfer the paste to a separate bowl.

There is no need to wash out the thermomix between making the paste and the curry!

Ingredients for the curry:

1 medium onion
1 fresh red chilli
a thumb size piece of fresh ginger
2 cloves of garlic
a small bunch of fresh coriander
500g fresh chicken breast cut into chunks (optional)
1 red peppers (capsicum)
1/2 cauliflower
2 ripe tomatos (cut into quarters)
1/4 butternut squash
1 x 400g tin of chickpeas
1 tbs groundnut oil
Jalfrezi curry paste (previously made - see above) or 1/2 283g jar of ready made jalfrezi paste.
1 x 400g tin of chopped tomatoes
400g water
4 tbs balsamic vinegar
salt and pepper to taste
1 lemon

Make sure all the ingredients are coated

Method:

• Place the onion, garlic (peeled), ginger (peeled), chilli and coriander STALKS ONLY into the thermomix bowl and blitz on speed 7 for 5-8 seconds until everything is finely diced.
• Saute/cook on varoma temperature for 4-5 minutes on speed 1.
• Dice the peppers (capsicum) and and the butternut squash (peeled) into bite sized chunks and add to the thermomix with the drained chickpeas, chicken and the jalfrezi curry paste.
• Mix well for 1 minute on reverse speed 2-3.
• Dice the cauliflower in bite size pieces and add into the thermomix with the tinned tomatos, fresh tomatos, balsamic vinegar and water.
• Cook for 10 minutes on varoma temperature plus reverse speed 1.
• Cook for a further 30 minutes on 90 degrees plus reverse speed soft.

Honestly the smells coming from the kitchen are just fabulous!!!

Once the veggies and chicken are cooked to tender, transfer your curry to a large serving bowl (I used a dutch oven), add salt and pepper to taste and squeeze in some lemon juice.  Finally garnish with coriander leaves.

Serve with rice (whichever you prefer - I used brown), poppadums and natural yoghurt.  It is surprisingly a very mild curry, so it is absolutely perfect to serve the kids too!  Mine loved it - although Mr D did add a little extra 'heat'!!

What is your fail safe recipe book that you keep on going back to??

Or a favourite recipe that works every time??

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