Creamy Chicken Curry with Basmati Rice

Thermomix recipe: Creamy Chicken Curry with Basmati Rice. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 250 g basmati rice
• 1000 g water
• 1 tsp salt (for rice)
• 150 g onion, quartered
• 2 cloves garlic
• 15 g fresh ginger, peeled
• 20 g olive oil
• 500 g chicken breast, cut into 2-3 cm pieces
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tomato paste
• 400 g coconut milk (full fat)
• 150 g chicken stock
• ½ tsp salt (for curry)
• ¼ tsp black pepper
• 30 g fresh cilantro, chopped

Instructions

1. Rinse basmati rice thoroughly under cold running water until the water runs clear. Set aside in the simmering basket.
2. Add 1000 g water and 1 tsp salt to the mixing bowl. Insert the simmering basket with the rinsed basmati rice into the bowl. Set aside.
3. Empty and clean the mixing bowl. Add onion, garlic, and ginger to the clean, dry mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
4. Add 20 g olive oil to the bowl. Sauté 3 min / 120°C / Speed 1.
5. Add 500 g chicken breast pieces to the bowl. Sauté 5 min / 120°C / Reverse / Speed 1.
6. Add 1 tbsp curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 2 tbsp tomato paste to the bowl. Cook 2 min / 100°C / Reverse / Speed 1.
7. Add 400 g coconut milk, 150 g chicken stock, ½ tsp salt, and ¼ tsp black pepper to the bowl. Carefully place the simmering basket with the basmati rice into the mixing bowl. Cook 18 min / Varoma / Reverse / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for evaporation.
8. Pause the cooking after 10 minutes. Carefully remove the simmering basket with the rice (use the spatula hook). Scrape down the sides and bottom of the mixing bowl to ensure even cooking of the curry. Reinsert the simmering basket with the rice and continue cooking.
9. Once cooking is complete, carefully remove the simmering basket with the cooked rice and set aside. Add 30 g chopped fresh cilantro to the curry in the bowl. Cook 1 min / 90°C / Reverse / Speed 1 to combine and settle the sauce.
10. Serve the creamy chicken curry hot over the fluffy basmati rice. Enjoy immediately.

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