Creamy Coconut Chicken Curry

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

Ingredients

• 150 g onion, quartered
• 2 cloves garlic
• 20 g fresh ginger, peeled
• 30 g olive oil
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili powder (adjust to taste)
• 400 g canned diced tomatoes
• 400 ml full-fat coconut milk
• 500 g boneless, skinless chicken breast or thigh, cut into 2-3 cm pieces
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh coriander, chopped, for garnish

Instructions

1. Add onion, garlic, and ginger to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
2. Add olive oil to the bowl. Sauté 5 min / 120°C / Speed 1.
3. Add curry powder, turmeric, cumin, coriander, and chili powder to the bowl. Cook 1 min / 120°C / Speed 1.
4. Add diced tomatoes to the bowl. Cook 5 min / 100°C / Speed 1. This helps to deepen the tomato flavor.
5. Add coconut milk, chicken pieces, salt, and pepper to the bowl. Cook 15 min / 98°C / Reverse / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for some evaporation and prevent splattering.
6. Pause the machine. Carefully remove the lid and scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and ensure the chicken is cooking evenly. If the curry seems too thick, you can add 50-100 ml of water or chicken stock.
7. Continue cooking for another 5 min / 98°C / Reverse / Speed 2, or until the chicken is cooked through and tender. Ensure the simmering basket remains on the lid.
8. For the final touch, cook 1 min / 90°C / Reverse / Speed 1-2 to gently stir and settle the curry, ensuring even distribution and preventing sticking.
9. Transfer the curry to a serving dish. Garnish with fresh chopped coriander and serve hot with rice or naan bread.

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