Creamy coconut chicken curry (open cooking)
This creamy coconut chicken curry is an aromatic main course made with tender chicken thighs, coconut cream and cauliflower, cooked using open cooking on the Thermomix TM7. Fresh ginger, garlic and long chillies are chopped in seconds, while precise temperature control gently simmers the tandoori and tomato base into a silky, fragrant sauce without any stirring.
About this recipe
Creamy coconut chicken curry on the Thermomix TM7 is the kind of aromatic recipe that turns a quick weeknight dinner into something special. If you have been searching for an easy curry recipe for your all-in-one kitchen machine, this one delivers tender chicken thighs simmered in a velvety coconut cream sauce, spiked with tandoori paste, tomato paste, fresh ginger and long chillies. The open cooking function lets you brown and reduce the sauce like a traditional stovetop curry, while the TM7 handles the chopping, grating and stirring for you. Cauliflower florets soak up the spiced coconut sauce and add a lovely texture, making this a substantial main course with minimal effort. Serve it with steamed rice or flatbread for a family dinner that fills the kitchen with the fragrance of ginger, garlic and gently toasted spices.
Preparation tips
- Cut the chicken thighs into even pieces so they cook at the same rate and stay juicy in the coconut cream sauce. Pat them dry before adding to the mixing bowl so they brown nicely during open cooking rather than stew in their own moisture.
- Taste the sauce before serving and adjust the heat: for a milder curry, remove the seeds from the long chillies, or stir in an extra spoon of coconut cream. Fresh coriander and a squeeze of lime lift the flavours beautifully at the table.
- This curry keeps well in the fridge for two days and tastes even better the next day as the tandoori and tomato flavours develop. Reheat it gently on the warming function and add a splash of water if the coconut sauce has thickened too much.
Recipe variations
- Vegetarian version: replace the chicken thighs with firm paneer or chickpeas and use a vegetable stock. The cauliflower and coconut cream base stays the same, giving you a rich meat-free curry in the same cooking time.
- Festive variation: add a handful of spinach and toasted flaked almonds just before serving, with a spoonful of mango chutney stirred through the coconut sauce for a sweeter, party-friendly curry.
Thermomix TM7 Benefits
- Weighing precision - The built-in scale of the Thermomix weighs coconut cream and tomato paste directly into the bowl for consistent curry flavour. [Built-in scale]
- Fine chopping - The TM7 chops onion, garlic and fresh ginger into a fragrant base in seconds without tears. [Chopping]
- Grating function - The Thermomix grates cauliflower into even pieces that soak up the tandoori coconut sauce beautifully. [Grating]
- Steady heating - The TM7 simmers the chicken thighs gently with open cooking, preventing the coconut cream from splitting. [Heating]
- Even mixing - The Thermomix stirs the curry sauce continuously, coating every piece of chicken in silky spiced coconut. [Mixing]
Ingredients
- cauliflower
- garlic clove
- fresh ginger
- fresh long green chillies
- brown onion
- olive oil
- tandoori paste
- tomato paste
- water
- almond meal