How to cook Curry Chicken in 1 hour (Thermomix Recipe) 新加波咖喱鸡

Posted by Divine Chef on

The man at home is my biggest food critic. If he does not have a second helping, it means the food is not great. Curry chicken is something I have never won his approval despite my numerous tries. Tonight, THE FAMILY asked for prata with curry chicken for supper. The prata I can cheat by pan frying frozen ones, but there is no way to cheat with a ready curry. I modified my curry recipe for the umpteen time tonight, by using chicken stock instead of water, less coconut milk, coconut oil, and strained the curry for a smoother texture. YEAH. I've finally nailed it. He was all praises. For a home chef, the nod of approval from your love ones really mean the world - nothing is more satisfying than watching them finish your labour of love (and sweat). Here's the curry chicken recipe with Thermomix cooking instructions. Trust me. Getting your curry chicken ready in one hour is really possible. Nothing is more satisfying than watching your love ones gobbled up the food.


Picture 1: Curry Chicken (Strained for smoother texture)

How to cook curry chicken using the Thermomix Recipe Singapore

Picture 2 : Curry Chicken (less water, more coconut milk, no straining, thicker consistency)

How to cook curry chicken with Thermomix TM5 Singapore




  • Chicken seasoned with curry powder (about 20g) (quantity up to you but no more than 3 thighs if using the Thermomix) + 1 tsp salt

Chilli paste (rempah)

  • 20 pieces of soaked dried chilli
  • 3 garlic cloves
  • 10 shallots
  • 5 candlenuts
  • 10g fresh turmeric
  • 10g fresh galangal
  • 60g coconut oil
  • 20g water

Other ingredients

  • 1 big stalk fresh curry leaves
  • 2 lemongrass white part (crushed)
  • 2 potatoes cut
  • 1 pack of coconut milk (abt 200ml)
  • Chicken Stock (1-1.5 cups) - depends on your preference on consistency of curry - watery or thicker
  • 1-2 tsp sugar
  • 1 tsp chilli powder (optional)

Directions < Thermomix Directions>

  • Marinate the chicken with curry powder
  • Place the chillies, garlic, shallots, candlenuts, turmeric, galangal, oil and water into a blender or the Thermomix and blend until the paste is smooth <20 sec / spd 10 / MC>, scrap down , 2X
  • Add curry leaves, crushed lemongrass and saute until oil separates < 8 min / 100 deg / Spd 1 / MC (switch to Varoma during the last 3min>
  • Add marinated chicken, potatoes, about 1/2 to 3/4 of the chicken stock to cover the chicken < Butterfly / 20min / 100 degree /  Reverse / spd stir / MC (switch to Varoma during the last 3min>
  • Add chilli powder if you prefer the curry to be more spicy 
  • Add coconut milk, sugar, cook further < 5 min / 100 deg / reverse / spd stir / MC >
  • Taste and add more salt / sugar if needed
  • Add more chicken stock if you prefer the curry to be more watery
  • Remove the meat, potato and leaves and place on serving bowls
  • Strain and pour the curry over the bowls (optional - if you prefer smoother curry consistency like me)
  • Serve hot with rice, baguette or prata 


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  • Not a must. Depends on your preference of the texture of the curry – thicker or smoother. My family prefers smoother gravy as opposed to thicker paste-like consistency.

    DivineChef on
  • is straining the curry a must ?

    francis on

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