This dish has fabulous flavour, and whilst I know you can make curry paste in a Thermomix I used a premade one instead … just to make the whole process that much easier!

You can serve this dish just as it is, with some naan bread to mop up the juices, and a lovely big fresh salad. If you wish you can add an extra tin of chickpeas to bump up the protein and extend the dish.

I always dry bake veggies every week (we eat them hot or cold) so if you are like me and have leftovers from another meal, they can definitely be served with this dish. So in this picture you will see I have added some pumpkin and baked chicken breasts leftover from the previous night’s dinner.

TIP: To reheat the chicken so that it stays nice and moist, add a litre of water to the TM bowl after the curry is taken out (do not wash bowl), add a tablespoon of veggie stock paste, heat the liquid for 7 minutes / Veroma / speed 1 . Pop in the cooked chicken breasts (up to 4, they do not need to be completely submerged), cover and let them sit in the hot liquid for ten minutes whilst the curry is resting in the Thermoserver. To serve place the cooked veggies in the bottom of your bowl, top with the hot curry and sliced chicken, and extra coriander and shredded basil leaves … delish!