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A while ago, I made a batch of the Red Curry Paste from the Thermomix Everyday Cookbook and I wanted to use some of it up this week. I’ve tried the Easy Chicken Curry recipe in the Everyday Cookbook a couple of times and have always found it too watery. So, in this recipe, I’ve reduced the amount of liquid. I’ve also looked to intensify the curry flavor by adding curry powder and cumin and cooking the curry paste for longer.

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Chicken Curry

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Course Main Course

Servings 4 serves

Ingredients

1 onion peeled and quartered
2 cloves garlic
20 g vegetable oil
100 g Thermomix Red Curry Paste from the Everyday Cookbook (see Notes)
1 tbsp curry powder
1 tsp cumin
270 mL can coconut milk
400 g sweet potato peeled and cut into 3cm pieces
500 g chicken breast cut into 3cm pieces
1½ cup frozen peas
8 mushrooms cut in half

Instructions

Chop onion and garlic in the Thermomix and chop for 5 seconds | Speed 7
Add oil, curry paste, curry powder and cumin and sauté with the measuring cup (MC) off for 10 minutes | 100C | Speed 1
Add coconut milk and sweet potato and cook with MC half on for 5 minutes | 100C | Reverse | Speed soft
Put vegetables in the bottom of the Varoma and put the lid on
Add chicken to Thermomix bowls, close lid and put the Varoma on top. Cook for 12 minutes | Varoma | Reverse | Speed soft
Remove Varoma and add vegetables into the curry. Put the lid and MC on and mix for 30 seconds | Reverse | Speed soft