This is seriously great, flavoursome and so buttery tasting without the butter (a big yay for me who is dairy free!) It comes from the quirky cooking site, who has a wealthy of incredible recipes for Thermomix and stove top cooking alike. It is beautiful with cauliflower rice if you are avoiding heavy carbs.
4 garlic cloves
3cm fresh ginger, peeled
1 long red chilli, deseeded and halved
1 brown onion, halved
100g ghee or coconut oil
½ tsp ground cinnamon
2 tsp ground paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
500g coconut cream
3 Tbsp lemon juice
200g tomato paste
3 tsp sea salt
1 kg chicken thigh fillets, cut into 3-5cm pieces OR combination of chick peas with veggies, or just veggies alone to the same weight (I used 1 can chick peas and a variety of pumpkin, sweet potato, zucchini and baby peas, it was amazing)
Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken/veg is cooked through and sauce is beginning to thicken. Stir now and then.