Creamy chicken curry – quick, easy and delicious

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Craving a healthy meal that’s both fast and flavorful? Look no further than this Chicken Curry with Coconut Milk and Veggies!

This recipe lets you whip up an exciting new dish in no time, perfect for busy weeknights or a satisfying lunch.

Packed with protein and veggies, it’s a winner for everyone at the table.

Ready to get cooking? My simple recipe with clear, step-by-step instructions will guide you through making this mouthwatering chicken curry at home with your Thermomix® in just a few easy steps.

So grab your ingredients and get ready for a delicious adventure!

A plate of chicken curry and rice.

What is chicken curry?

Chicken curry is an Indian dish made from chicken, vegetables and a curry sauce. It is a popular dish in many parts of the world, especially in Asia, of course.

You will love this chicken curry because it is:

  • A quick and easy dish that is perfect for every day.
  • Super tasty and tastes good to everyone.
  • Very variable and you can easily adapt it to your preferences.
  • Inexpensive, as it is prepared with inexpensive ingredients.
  • A family-friendly dish that children will also enjoy.
  • perfect for guests, as it is quick and easy to prepare and can be prepared well in advance.
  • Ideal as a meal prep as it is easy to transport.
  • Still delicious the next day.
  • Keeps well and can also be frozen.
A bowl of chicken curry, rice and naan bread. A pan of chicken curry in the background.

Recipe Tips

Cut the chicken and vegetables into pieces of the same size so that everything cooks evenly.

You can refine the curry with coconut milk or cream.

If the sauce is too runny, you can thicken it with a little sauce thickener.

A small pan of chicken curry.

Storage options

The chicken curry is easy to prepare and freeze.

Prepare:

The vegetables can be chopped and the curry sauce prepared.

However, the chicken should only be marinated just before cooking.

Freeze:

The chicken curry should cool before freezing.

The chicken curry can be frozen in a freezer bag or freezer container.

The chicken curry can be kept in the freezer for approx. 3 months.

Options

The dish can be easily modified and varied.

Vegetables: The chicken curry can be prepared with various vegetables, such as broccoli, cauliflower, peas, spinach, eggplant, mushrooms and sweetcorn.

Meat: Turkey, pork or lamb can be used instead of chicken.

Tofu or vegan chicken alternatives are also suitable.

Sauce: The curry sauce can be refined with various spices, such as red or yellow curry paste, ginger, garlic, lemongrass, coriander, garam masala and chili flakes.

Creaminess: The curry sauce can be made creamier with coconut milk, heavy cream, or crème fraîche.

Topping: The chicken curry can be garnished with various toppings, such as fresh herbs (coriander, parsley, mint), chopped nuts (cashew nuts, peanuts), fried onions, lime wedges, mango.

Pairings

Chicken curry goes well with various side dishes, such as:

  • Rice
  • Rice noodles
  • Naan bread
  • Papadam
  • Chapati
A bowl of chicken curry, rice and naan bread.

Can you make chicken curry without meat?

Yes, chicken curry can also be prepared without meat. Tofu or another vegan meat alternative can be used instead of chicken.

Is chicken curry suitable for children?

Yes, chicken curry is suitable for children. However, the curry sauce should not be too spicy.

A compilation of the ingredients for chicken curry.

Ingredients needed for chicken curry?

  • 400 g chicken fillet
  • 1 red bell pepper
  • 2 spring onions
  • 1 small zucchini
  • 200 g long grain rice, parboiled
  • 1200 ml water
  • 1 teaspoon salt

For the marinade:

  • 20 g dark soy sauce
  • 1 tbsp honey
  • 1 tbsp curry
  • ½ tsp salt

For the sauce:

  • 200 ml coconut milk
  • 1 tsp curry
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon salt
  • 1 tbsp cornflour

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

A collage of the preparation steps for chicken curry.
Preparation steps for chicken curry 1/3
A collage of the preparation steps for chicken curry.
Preparation steps for chicken curry 2/3
A collage of the preparation steps for chicken curry.
Preparation steps for chicken curry 3/3

How to make chicken curry?

Preparation:

Cut the chicken fillet into bite-sized pieces, place in a bowl with the ingredients for the marinade, mix well and leave to stand for at least 30 minutes.

Place the rice in the cooking pot and wash under running water. Then place the cooking tray with the rice in a bowl of water so that the rice is completely covered.

Note: Washing is used to remove starch and impurities, and soaking ensures that the rice absorbs water evenly. This ensures even cooking and prevents the rice from remaining unevenly or partially dry. Soaking also shortens the cooking time, as the rice has already absorbed moisture.

Completion:

Wash, halve and deseed the peppers and cut lengthwise into thin strips. Then cut the strips in half.

Then wash the spring onions, cut off the ends and slice into rings.

Wash the zucchinis, cut off the ends, halve lengthwise, halve the halves again and cut into slices.

Place the butterfly (stirring attachment) on the base of the Varoma® and pour the chopped vegetables into the Varoma® . (Inserting the stirring attachment into the Varoma® improves the steam circulation. The steam can circulate better between the pieces of vegetables, which leads to more efficient cooking).

Now add 1200 ml of water and 1 teaspoon of salt to the mixing bowl and insert the cooking pot with the rice.

Then place the Varoma® with the vegetables on top.

Spread the marinated chicken in the Varoma® tray and place on top.

Close with the lid and cook 22 min. / Varoma® / Level 1.

Once the time has elapsed, remove the Varoma® with the meat and vegetables and set aside.

Remove the cooking tray with the rice and keep warm.

Drain the cooking liquid from the mixing bowl, reserving 200 g of the cooking liquid.

Put these back into the mixing bowl with the remaining ingredients for the sauce and boil 3 min. / 100° C / level 3.

Place the vegetables and meat in a bowl, pour over the sauce and serve with the rice.

Enjoy your meal!

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

A bowl of chicken curry and rice. Naan bread and a pan of chicken curry on top.

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected. Just have fun with it and enjoy the process!

I hope you have lots of fun cooking and enjoy your meal!

If you liked my quick recipe for chicken curry, you might also like my recipe for paprika chicken strips from the Thermomix®🙂

Christoph
PS: Don’t want to miss any more recipes? Then follow me on Pinterest or Instagram

Did you like my recipe?
If you enjoyed this recipe, or if you have any questions or tips to share, feel free to leave a comment below and rate the recipe!

Have you tried this recipe?
If you make this recipe, I’d love to see it! Tag me on Instagram @thermokoch.de and use the hashtag #thermokoch.de 🙂

A bowl of chicken curry and rice.
Ein Teller mit Hähnchen Curry und Reis.

Chicken curry

Chicken curry is a quick and easy dish that is both delicious and healthy.
Author: Christoph
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Prep time 30 minutes
Cook time 30 minutes
Course Main course, Mains
Cuisine Indian
Servings 4
Calories 437 kcal

Equipment

  • Thermomix®
  • Schneidebrett und Messer
  • Schüssel

Ingredients
  

  • 400 g Chicken fillet Or chicken breast
  • 1 Red bell pepper
  • 2 Spring onions
  • 1 Small zucchinis
  • 200 g Long grain rice parboiled
  • 1200 ml Water
  • 1 Tsp Salt

For the marinade:

  • 20 g dark soy sauce
  • 1 Tbsp Honey
  • 1 Tbsp Curry
  • ½ Tsp Salt

For the sauce:

  • 200 ml Coconut milk
  • 1 Tsp Curry
  • 1 Tsp Sweet paprika powder
  • 1 Tsp Salt
  • 1 Tbsp Cornstarch

Instructions
 

Preparations:

  • Cut the chicken fillet into bite-sized pieces, place in a bowl with the ingredients for the marinade, mix well and leave to stand for at least 30 minutes.
  • Place the rice in the cooking pot and wash under running water. Then place the cooking tray with the rice in a bowl of water so that the rice is completely covered.
  • Note: Washing is used to remove starch and impurities, and soaking ensures that the rice absorbs water evenly. This ensures even cooking and prevents the rice from remaining unevenly or partially dry. Soaking also shortens the cooking time, as the rice has already absorbed moisture.

Preparation:

  • Wash the peppers, halve, deseed and cut lengthwise into thin strips. Then cut the strips in half.
  • Then wash the spring onions, cut off the ends and slice into rings.
  • Wash the zucchinis, cut off the ends, halve lengthwise, halve the halves again and cut into slices.
  • Place the butterfly (stirring attachment) on the base of the Varoma® and pour the chopped vegetables into the Varoma® . (Inserting the stirring attachment into the Varoma® improves the steam circulation. The steam can circulate better between the pieces of vegetables, which leads to more efficient cooking).
  • Now add 1200 ml of water and 1 teaspoon of salt to the mixing bowl and insert the cooking pot with the rice.
  • Then place the Varoma® with the vegetables on top.
  • Spread the marinated chicken in the Varoma® tray and place on top. Close with the lid and cook 22 min. / Varoma® / Level 1.
  • Once the time has elapsed, remove the Varoma® with the meat and vegetables and set aside. Remove the cooking tray with the rice and keep warm.
  • Drain the cooking liquid from the mixing bowl, reserving 200 g of the cooking liquid.
  • Put these back into the mixing bowl with the remaining ingredients for the sauce and boil 3 min. / 100° C / level 3.
  • Place the vegetables and meat in a bowl, pour over the sauce and serve with the rice.

Notes

  • To serve, sprinkle with fresh parsley and sesame seeds.
  • The sauce can be refined with other spices as desired. Red or yellow curry paste, cardamom, coriander or chili flakes are suitable.
Keywords Chicken, Curry, Rice
Did you try this recipe?Mention @Thermokoch.de in Instagram or tag #thermokoch

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