Coconut Chicken Curry

You are here:

Print to PDF

[X]

Print recipe

Coconut Chicken Curry

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

6 portion(s)

Coconut Chicken Curry

1,000 g water
1 tsp salt
300 g basmatti rice
1/2 cauliflower, cut into florets
200 g fresh green beans, sliced
1 eggplant, cut into cubes
3 cm piece root ginger
2 cloves garlic
1 red chilli, de-seeded
1 onion, halved
1 red capsicum, de-seeded,cut in 4
50 g oil
2 teaspoons ground cummin
2 teaspoons ground tumeric
2 teaspoons paprika
2 teaspoons ground corriander
1 teaspoon ground fennell
1200 g chicken thigh fillets, cut into 2cm
250 g coconut milk
2 tablespoons soy sauce
1 teaspoon salt

Add to shopping list

6

40min

Preparation 40min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

Rice and Steamed Veges

Place water and salt into mixing bowl. Weigh rice into simmering basket. Cook at 100C for 20 minutes on speed 4.
Place cauliflower, beans and eggplant into varoma dish, and set into position on lid while rice is cooking.
Prepare curry ingredients while the rice and veges are cooking.
When rice and veges are cooked place into Thermoserver to keep warm. Clean and dry mixing bowl.

Place ginger, garlic and chilli into mixing bowl, chop 4 seconds on speed 9, scape down sides of bowl.

Add onion and capsicum and chop 2 seconds on speed 6.

Add oil and spices, cook 5 minutes at 120C on speed 1.

Add chicken and cook 4 minutes on Reverse at 120C on speed 1.

Add coconut milk, soy sauce and salt, cook for 8 minutes on Reverse at 100C on speed 1.

Check chicken is cooked and serve with rice and steamed veges.

Accessories you need

Varoma
buy now

Simmering basket
buy now

Spatula TM5/TM6
buy now

Tip

Add curry leaves and lemon grass while cooking, and garnish with Thai Basil or Corriander if desired.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.