Creamy Chicken Curry

Thermomix recipe: Creamy Chicken Curry. Ready in 48 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 large onion (approx. 150 g), quartered
• 2 cloves garlic
• 2 cm fresh ginger, peeled
• 20 g olive oil
• 500 g boneless, skinless chicken breast or thigh, cut into 2-3 cm pieces
• 2 tbsp curry powder (mild or medium)
• 1 tbsp tomato paste
• 400 ml coconut milk (full fat)
• 200 ml chicken stock
• 1 tsp salt
• ½ tsp black pepper
• Fresh coriander, chopped, for garnish (optional)

Instructions

1. Place onion, garlic, and ginger into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add olive oil (20 g). Sauté 5 min / 120°C / Speed 1.
3. Add chicken pieces (500 g) to the mixing bowl. Cook 5 min / 120°C / Reverse / Speed 1.
4. Add curry powder (2 tbsp) and tomato paste (1 tbsp). Cook 2 min / 100°C / Reverse / Speed 1.
5. Pour in coconut milk (400 ml) and chicken stock (200 ml). Add salt (1 tsp) and pepper (½ tsp). Place the simmering basket on top of the lid instead of the measuring cup to allow steam to escape.
6. Cook 15 min / 98°C / Reverse / Speed 2.
7. Pause the machine. Scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and adjust liquid if needed (add a splash more stock if too thick).
8. Continue cooking 5 min / 98°C / Reverse / Speed 2, with the simmering basket still on the lid.
9. To finish, cook 1 min / 90°C / Reverse / Speed 1 to settle and prevent sticking.
10. Serve hot, garnished with fresh coriander (optional) if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.