Mild Chicken and Vegetable Coconut Curry

Name: Mild Chicken and Vegetable Coconut Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 onion, quartered (approx. 150 g); 2 cloves garlic; 15 g fresh ginger, peeled; 20 g olive oil; 500 g chicken breast or thigh, cut into 2-3 cm pieces; 1 tbsp mild curry powder; ½ tsp turmeric powder; 400 ml coconut milk (full fat); 200 g chicken stock; 1 carrot, peeled and sliced (approx. 100 g); 1 red bell pepper, deseeded and diced (approx. 150 g); 100 g green beans, trimmed and halved; 150 g basmati rice, rinsed; Salt and black pepper to taste; Fresh coriander, chopped, for garnish (optional)

Thermomix recipe: Mild Chicken and Vegetable Coconut Curry. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

1 onion, quartered (approx. 150 g)
2 cloves garlic
15 g fresh ginger, peeled
20 g olive oil
500 g chicken breast or thigh, cut into 2-3 cm pieces
1 tbsp mild curry powder
½ tsp turmeric powder
400 ml coconut milk (full fat)
200 g chicken stock
1 carrot, peeled and sliced (approx. 100 g)
1 red bell pepper, deseeded and diced (approx. 150 g)
100 g green beans, trimmed and halved
150 g basmati rice, rinsed
Salt and black pepper to taste
Fresh coriander, chopped, for garnish (optional)

Instructions

Add onion, garlic, and ginger to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Add olive oil. Sauté 5 min / 120°C / Speed 1.
Add chicken pieces, curry powder, and turmeric. Cook 5 min / 120°C / Reverse / Speed 1.
Add coconut milk, chicken stock, carrot, and red bell pepper to the mixing bowl. Season with salt and pepper.
Rinse basmati rice thoroughly under cold water. Place the rinsed rice into the simmering basket.
Insert the simmering basket with rice into the mixing bowl. Cook 20 min / Varoma / Reverse / Speed 2. Ensure the simmering basket is properly seated.
Carefully remove the simmering basket. Add green beans to the curry in the mixing bowl. Re-insert the simmering basket with rice. Cook 5 min / Varoma / Reverse / Speed 2.
Carefully remove the simmering basket with rice and set aside. Check the curry for consistency and seasoning. If too thick, add a splash of hot water. If too thin, cook 2-3 min / 90°C / Reverse / Speed 1, removing the measuring cup and placing the simmering basket on the lid to allow evaporation. Finish with 1 min / 90°C / Reverse / Speed 1 to settle and prevent sticking.
Serve the curry hot over the basmati rice, garnished with fresh coriander if desired.

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