While the Kenwood Cooking Chef may look a mixer, it actually heats ingredients from underneath – allowing you to cook your meal in just one appliance.  And the results? Well, they look delicious!

And, just so you can recreate this delicious meal too – here are the ingredients and recipe.

Serves 4

Ingredients:

800g    Chicken thighs, skin removed, de-boned and cut into 4 pieces

300g    Onions, grated
2    Bay leaves
100ml   Groundnut oil or Ghee
20g    Garlic, finely grated
20g    Ginger, finely grated
200g    Tomatoes, sliced or quartered
2 tbspn   Tomato paste

4g    Salt     }
4g    Madras curry powder  }
3g    Medium chilli powder  } List A
4g    Garam masala*   }
4g    Ground coriander seeds  }
4g    Paprika    }

4g    Cumin seeds    }
4g    Black onion seeds   } List B
4g    Coriander seeds   }
1 Large handful  Fresh Coriander, chopped
1 Large handful  Fresh Mint, chopped
Method:

Stage 1:

1. Grate the onion, garlic and ginger in the Pro Slicer/Grater.

Stage 2:

2. Affix the two pronged stirrer to the Kenwood Cooking Chef add the oil and set the temperature gauge to 140°C. Let the machine run at speed setting 1. Quickly add the chicken pieces, followed by the whole spices

Stage 3:

3. After 1 minute add the grated onion, ginger and garlic from the pro slicer/grater and then the bay leaves and powdered spices.

Stage 4:

4. Continue for 1 minute then add the sliced or chopped tomatoes and the tomato paste.

Stage 5:

5. Cook for 10 more minutes. Check a piece of chicken to ensure it is cooked, then add the chopped herbs. Taste, correct the seasoning and serve with Yoghurt and Spiced Rice.

* Note: Garam Masala – equal weights of green cardamom, black cardamom, cumin seeds, coriander seeds, curry leaves, cloves, black pepper, magham and cinnamon stick.

And to accompany your chicken bhuna, here is the recipe for Stephen’s spiced rice

Serves 4

Ingredients:

200g                        Basmati Rice
600ml   Water
4g   Methi
4g   Black Onion Seeds
4g   Cassia Bark

Method:

Place the rice in a heavy pot with the water and spices. Make sure that the water comes to ¾ inch above the rice. Normally recipes on the back of packets recommend too much water, which makes the rice too heavy.

Bring the water to a slow boil and continue boiling slowly until most of the surface liquid has evaporated. This should take about 10 minutes. The surface of the rice should be pitted with small indentations. At this point, cover the pot with a very tightly fitting lid. Turn the heat down to as low as possible, and let the rice cook undisturbed for 10 minutes. Then remove the pan from the heat and allow to stand for 10 minutes (this will help to steam the rice and make it fluffy).

To make your own chocolate truffles using the Kenwood Cooking Chef, use the following recipe.

Ingredients:

600ml                 Double cream

50g                      Glucose

100g                    Caster sugar

400g                    Chocolate, dark

Cocoa powder for dusting

Method:

Stage 1:

Attach the flexi beater.

Set the temperature to 120C and the speed to Stirring 1.

Add the cream, sugar and glucose to the bowl.

Bring to the boil and turn the temperature down to 50C.

Add the chocolate. Continue to cook until the chocolate is dissolved.

Stage 2:

Turn the temperature off and continue to beat gently until the mix has cooled.

Stage 3:

Pour into a piping bag and pipe the mixture into 2cm balls.

Fill a bowl with good quality cocoa powder and roll the balls in between the palms of you hand, then in the cocoa powder.

Variations:

Whiskey:      Add 30ml, 2tbs Irish Whisky

Honey:          Add 30g honey

Delicious!