I recently flirted with the idea of getting a Thermomix. Have you heard of them? They are amazing little kitchen machines that can do everything and more. I went to a demo at a friend’s house a long time ago and have been thinking about it ever since. I just recently hosted my own demo, and went along to a Thermomix cooking class, to see and learn as much as possible about these amazing (and pricey) machines. I did LOTS of research and talking to people who own them, reading forums and expert reviews. In the end Paul and I decided that a Thermomix is not for us. Not right now anyway. If I had an extra $2K laying around, sure I’d get one tomorrow.

But. I did come across this other machine. A much cheaper machine. A much less snazzy machine, but it appealed to me. It’s the {not sponsored!] Jamie Oliver Homecooker. You can see what it does here (I bought the model without the ‘cutting tower’ as all the reviews of that device were quite negative). Basically, the Homecooker is like a good cooking pot with an automatic wooden spoon. Yep, it stirs the food for you. It might seem kind of ridiculous, but right now that automatic stirrer is my very best friend. I can leave it to do it’s thing and, with the help of the timer feature, know that dinner won’t burn while I wrangle the two kids during the witching hour. AND I bought it on sale for less than half it’s original sale price. Winning!

Let me tell you, this beauty makes tasty food. So far I’ve made both the tastiest spag bol and best ever chicken korma that I’ve ever made in my life. Great depth of flavour and sauciness-ness (that’s totally a word). It’s what I’ve always wanted my slow cooker to be – slowly cooking food for me while I get on with things, but with much more flavour and richness, and none of the watery effect that I usually get.

Anyhoo. Here’s the chicken korma recipe, adapted from the cookbook that comes with the Homecooker (also available on the website). I’ve modified the directions so that you can make it without the Homecooker. You’re welcome.

Creamy Chicken Korma

Ingredients
1 small handful of flaked almonds
3 tablespoons of vegetable oil
2 medium onions, peeled and finely sliced
1 fresh green chilli, deseeded and finely sliced
1 small piece of fresh ginger, peeled and finely chopped
1 small bunch of fresh coriander, leaves picked and stalks finely chopped
90g korma or other mild curry paste
800 grams of free-range skinless boneless chicken thighs, cut into 3cm chunks
1 x 400g tin chickpeas, drained
1 x 400ml tin low-fat coconut milk
2 tablespoons of desiccated coconut
200 grams of fresh baby spinach
sea salt and freshly ground black pepper
6 tablespoons fat-free natural yoghurt
1 lemon

Method
Toast the almonds over a medium heat in a non-stick frying pan until golden. Set aside.
Add 2 tablespoons of vegetable oil to the pan, along with the onion, chilli, ginger, coriander stalks and korma paste. Cook, stirring, over a medium heat until the onions are golden and sticky.
Add the remaining oil and the chicken and cook until the chicken turns golden.
Add the chickpeas, coconut milk, half the flaked almonds, the desiccated coconut and a splash of water. Bring to the boil then reduce to a simmer for 40 minutes.
Add the spinach to the curry and stir until it wilts. Season the curry to taste. Serve scattered with the remaining almonds and coriander leaves, a dollop of yoghurt and lemon wedges and steamed basmati rice.

What’s your most loved kitchen appliance?