Project SHRED Butter Chicken Lite — Thermomix Pilot

Ingredients

• 660 g chicken breast, cut into 2–3 cm pieces
• 180 g Greek yoghurt
• 540 g passata
• 120 ml light cooking cream
• 150 g onion, quartered
• 45 g tomato paste
• 180 g basmati rice, dry, rinsed
• 300 g broccoli florets
• 9 g garam masala
• 6 g curry powder
• 3 g ground cumin
• 15 g fresh ginger
• 15 g garlic
• 45 ml lemon juice
• 180 ml reduced-salt stock
• 1000 g water, for cooking rice and steaming broccoli only

Thermomix method

1. Add 1000 g water to mixing bowl. Insert simmering basket and weigh in 180 g rinsed basmati rice. Place 300 g broccoli florets in Varoma dish and set Varoma in position. Cook 18 min/Varoma/speed 4. Remove Varoma and basket. Keep rice and broccoli warm. Empty and dry mixing bowl.
2. Add 150 g onion, 15 g garlic and 15 g ginger to mixing bowl. Chop 5 sec/speed 5. Scrape down sides of bowl.
3. Add 60 ml reduced-salt stock, 45 g tomato paste, 9 g garam masala, 6 g curry powder and 3 g ground cumin. Cook 4 min/120°C/speed 1.
4. Add 540 g passata and remaining 120 ml reduced-salt stock. Cook 8 min/100°C/speed 1.
5. Add 660 g chicken breast pieces. Cook 12 min/98°C/reverse/speed spoon. Check that the largest chicken pieces are cooked through; if required, cook 2–3 min longer/98°C/reverse/speed spoon.
6. Add 120 ml light cooking cream. Cook 3 min/90°C/reverse/speed spoon.
7. Add 180 g Greek yoghurt and 45 ml lemon juice. Mix 20 sec/reverse/speed 2 with no heat.
8. Divide butter chicken, rice and broccoli evenly between 3 servings. Serve immediately, or cool promptly before refrigerating or freezing.