Gwinganna turmeric chicken with coconut cream and green beans

Step 1

Place a bowl onto mixing bowl lid and weigh chicken into it. Sprinkle with 1 teaspoon of the ground turmeric and toss to coat. Set aside for a minimum of 1 hour.

Step 2

Place garlic, onion, lemongrass, ginger, chilli and fresh turmeric into mixing bowl, then chop 1 sec/speed 8. Scrape down sides of mixing bowl with spatula.

Step 3

Add salt and 2 tablespoons of the oil and sauté 5 min/120°C/speed 1.

Step 4

Add coconut cream, stock paste, lime leaves, remaining 120 g of the water, and remaining teaspoon of ground turmeric, then cook 5 min/120°C/speed 1.

Step 5

Place a non-stick frying pan over medium-high heat. Add remaining tablespoon of oil. Place chicken thighs into frying pan and cook on each side until golden brown.

Step 6

Carefully pour coconut cream sauce over chicken and simmer, uncovered for 45 minutes or until chicken is cooked. Meanwhile continue with recipe.

Step 7

Place remaining 500 g of water into mixing bowl. Place Varoma dish into position and weigh beans into it. Secure Varoma lid and steam for 10 min/Varoma/speed 2 or until beans are cooked to your liking.

Step 8

Add cooked beans and herbs to the chicken and stir to combine. Garnish with nuts (optional) and extra herbs before serving immediately (see Tips).