If you haven't already got a Thermomix, you are definitely going to want one soon!
It's a portable cooker, blender, food processor, mixer for baking, and so much more. It can chop, blend, steam, cook, stir, whisk, mill, weigh, mince, and sauté all in one cooking appliance.

We use ours all the time, we can't live without it. Cook this delicious meal in a jiffy with your new best friend, the Thermomix.

Ingredients

• 3 garlic cloves
• 2 cm piece fresh ginger, cut into rounds
• 20 g oil of choice
• 1 brown onion, cut into wedges (3-4 cm)
• 250 g chicken thigh fillets or skinless chicken breast fillets, cut into cubes (3
• cm) and patted dry with paper towel
• 1 ¼ tsp sea salt
• ¾ tsp ground black pepper
• 2 fresh tomatoes (approx. 300 g), cut into 1-2 cm pieces
• 20 g tomato paste
• ½ tsp Kashmiri chilli powder
• ½ tsp ground turmeric
• ½ tsp ground cumin
• 1 tsp ground coriander
• 300 g basmati rice
• 550 g cold water
• 1 cinnamon quill
• 10 green cardamom pods, crushed
• 4 eggs, cold
• water (to the 1L fill level)
• Greek yoghurt, to serve
• fresh coriander, leaves only, to garnish
• 1 - 2 fresh long red chillies, sliced, to garnish
• cashews, toasted, to garnish

Method

1. Place garlic and ginger into mixing bowl, then chop 5 sec/speed 7.
Transfer into a small bowl and set aside.
2. Place oil and onion into a mixing bowl, then heat 1 min 30 sec/120°C/speed , without measuring cup.
3. Add chicken, ¼ teaspoon of the salt and ¼ teaspoon of the pepper, ensuring chicken is evenly distributed in mixing bowl, then start High Temp. .
Scrape down sides and base of mixing bowl with spatula.
4. Add tomatoes, tomato paste, Kashmiri chilli powder, ground turmeric, ground
cumin, ground coriander, remaining ½ teaspoon ground black pepper, 1 teaspoon
salt and reserved chopped garlic and ginger, then cook 2 min 30 sec/120°C//speed *, without measuring cup. *
5. Place simmering basket onto mixing bowl lid and weigh rice into it. Thoroughly rinse rice until water runs clear.
6. Add 550 g of the water and rice into mixing bowl, then stir with spatula.
7. Add cinnamon quill and cardamom pods through hole in mixing bowl lid and thenstart Rice Cooker , placing simmering basket instead of measuring cup onto mixing bowl lid. Transfer into a thermal serving bowl or other large bowl, then gently fluff with a fork to separate grains if needed. Clean mixing bowl.
8. Place eggs and remaining water (to 1 litre mark) into mixing bowl, then start Egg Boiler /Medium. Use a slotted spoon to carefully transfer eggs into simmering basket and run under cold water to stop the cooking process. Peel and quarter eggs and place on top of rice.
9. Garnish with with yoghurt, fresh coriander leaves, chillies and cashews before
serving warm.