Thermomix Chicken Curry

4.71 from 47 votes

For a quick and delicious dinner, you can't go wrong with this Thermomix Chicken Curry recipe! Made with simple to source ingredients, you can be enjoying this simple Curry in less than 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Dinners

Cuisine: Australian

Keyword: Dinners, Freezer Friendly, Thermomix

Servings: people

Calories: 491kcal

Equipment

Thermomix

Ingredients

150 grams brown onion cut into quarters
3 cloves garlic
1 red chilli deseeded. You can also add an additional chilli if you prefer
3cm piece fresh ginger
100 grams zucchini cut into 3cm pieces
20 grams extra virgin olive oil
2 teaspoon paprika
1 teaspoon tumeric
2 teaspoon ground coriander seeds
2 teaspoon cumin
500 grams coconut cream
150 grams chicken stock or chicken broth
90 grams tomato paste
700 grams chicken breast/thigh cut into 5cm pieces
100 grams green beans fresh or frozen

Instructions

Place the brown onion, garlic, chilli and ginger into Thermomix bowl and mix for 3 seconds, speed 7.
Scrape down the sides of the bowl and add the zucchini. Mix for 4 seconds, speed 7 or until finely grated.
Add the olive oil and spices and cook for 3 minutes, varoma temperature, speed 1.
Scrape down the sides of the bowl and add the coconut cream, chicken stock, tomato paste and chicken pieces. Cook for 10 minutes, varoma temperature, speed 1.5 on REVERSE.
Add the green beans and cook for a further 5 minutes, varoma temperature, speed 1.5 on REVERSE or until the chicken has cooked through. Serve with rice or cauliflower rice.

Notes

You can use chicken breast or thigh for this recipe.
If the chicken is cut into too small pieces, it will shred during the cooking. Conversely, it the chicken is cut larger than specified, the cooking time will increase.
Either fresh or frozen beans can be used for this recipe.
This curry can be frozen for up to three months.
To increase the heat, add an additional red chilli.

Nutrition