Spicy Chicken Curry with Rum and Basmati Rice
This Spicy Chicken Curry with Rum and Basmati Rice is a fragrant main course where tender chicken thighs simmer in a rich coconut milk sauce with jalapeño, curry powder and a splash of rum. The Thermomix TM7 chops the aromatics, blends the sauce silky-smooth and cooks everything with hands-free precision. Fluffy basmati rice completes this warming dinner.
About this recipe
Spicy chicken curry with rum and basmati rice is a bold Thermomix TM7 recipe that turns your all-in-one kitchen machine into a Caribbean-inspired curry kitchen. Boneless chicken thighs simmer in a sauce built from coconut milk, fresh jalapeño, dried chilli and a warming splash of rum, while garlic and ginger are chopped in seconds to release their full aroma into the base. What makes this curry work so well in the TM7 is the texture: the mixing knife blends the coconut sauce until velvety and evenly spiced, and the precise heating keeps the curry powder blooming in sunflower and toasted sesame oil without burning. Served with fluffy basmati rice, it is a quick weeknight dinner that tastes like slow weekend cooking, ideal for spice lovers and anyone searching for curry recipes with a twist.
Preparation tips
- Use boneless, skinless chicken thighs rather than breast for this curry: their extra fat keeps the meat succulent during the rum and coconut milk simmer, and they stay tender even if the curry rests a while before serving.
- Toast the curry powder briefly in the sunflower and toasted sesame oil before adding the coconut milk; this step awakens the spices and gives the sauce a deeper, rounder flavour than simply stirring them in cold.
- Adjust the heat level by controlling the jalapeño: remove the seeds and membranes for a milder curry, or add the extra dried chilli for a fierier finish. A squeeze of lime at the end brightens the rum notes beautifully.
Recipe variations
- Alcohol-free version: simply replace the rum with an equal amount of chicken stock plus a teaspoon of dark brown sugar, keeping the caramel depth of the original without the alcohol — ideal when cooking for children.
- Festive variation: swap the chicken thighs for large king prawns added in the final minutes, and finish the coconut curry with fresh coriander and lime zest for an elegant dinner-party version of this rum-spiked curry.
Thermomix TM7 Benefits
- Chopping the garlic and fresh ginger in just seconds, the Thermomix creates an aromatic base for the curry without a cutting board. [Multi-Function]
- The built-in scale weighs the basmati rice and coconut milk directly in the mixing bowl for consistently balanced curry results. [Built-in Scale]
- Thanks to gentle heating, the TM7 simmers the coconut milk and rum sauce without catching or splitting on the base. [Multi-Function]
- Grinding whole spices into fine curry powder, the Thermomix releases fresher aroma than any pre-ground shop blend. [Multi-Function]
- Mixing at high speed turns the jalapeño, coconut milk and seasonings into a silky, evenly spiced curry sauce in minutes. [Time Savings]
Ingredients
- chicken thighs, boneless and skinless
- garlic cloves
- fresh root ginger
- white rum
- onions
- sunflower oil
- dried red chilli
- fresh jalapeño chilli
- coconut milk
- toasted sesame oil