Creamy coconut chicken curry (TM6)
This creamy coconut chicken curry made in the Thermomix combines tender chicken thighs, coconut cream and cauliflower with fresh ginger, garlic and tandoori spices. The machine chops the aromatics, simmers the sauce at a precise temperature and stirs automatically, delivering a silky, restaurant-style curry with minimal effort for a quick weeknight dinner.
About this recipe
Creamy coconut chicken curry Thermomix TM7 style brings Indian-inspired comfort to your table in one single bowl. If you have been searching for coconut curry recipes that actually fit into a quick weeknight dinner, this all-in-one kitchen machine version is the answer: skinless chicken thighs simmer in rich coconut cream while cauliflower florets soak up the tandoori and tomato flavours. The TM7 does the heavy lifting for you, blitzing onion, fresh ginger, garlic and long chillies into a fragrant paste in seconds, then cooking everything with automatic stirring so the sauce never sticks. The result is a silky, gently spiced curry with a deep red-orange colour and a texture that rivals your favourite takeaway. Serve it over steamed basmati rice or with warm naan for a satisfying family meal that tastes like slow cooking but takes a fraction of the effort.
Preparation tips
- Cut the chicken thighs into even, bite-sized pieces so they cook at the same rate as the cauliflower florets and stay juicy rather than drying out at the edges of the sauce.
- Let the curry rest for a few minutes after cooking so the coconut cream thickens slightly and the tandoori and tomato flavours deepen; it also reheats beautifully the next day for lunch.
- For a milder family version, remove the seeds from the long chillies before blending, or replace half the tandoori paste with extra tomato paste to keep colour without extra heat.
Recipe variations
- Vegetarian variation: swap the chicken thighs for firm sweet potato and chickpeas and replace the tandoori paste with a mild curry paste, keeping the coconut cream and cauliflower for a fully plant-based curry.
- Festive variation: add toasted flaked almonds, fresh coriander and a squeeze of lime just before serving, and accompany with homemade naan from the Varoma-steamed dough for a celebratory curry night.
Thermomix TM7 Benefits
- Fine chopping - The Thermomix blitzes onion, ginger and garlic into a fragrant curry paste in seconds, releasing more flavour than hand chopping. [Chopping]. [Multi-Function]
- Precise simmering - TM7 temperature control gently cooks the coconut cream sauce without curdling or catching on the base. [Heating]. [Precision Control]
- Hands-free stirring - The Thermomix stirs the chicken and cauliflower automatically, leaving you free to cook rice or set the table. [Mixing]. [Hands-Free]
- Gentle steaming - The Varoma of the Thermomix keeps the cauliflower florets tender while the sauce reduces below. [Steaming]. [Multi-Function]
- Built-in weighing - Weigh coconut cream and tandoori paste directly into the TM7 bowl for consistent curry flavour every time. [Weighing]. [Time Savings]
Ingredients
- cauliflower
- fresh ginger
- garlic clove
- fresh long green chillies
- brown onion
- olive oil
- tandoori paste
- tomato paste
- water
- almond meal