Anyone familiar with curry powder thinks of the yellow spice from a shaker. Yellow curry paste is a different world: it contains fresh lemongrass, fermented shrimp paste and often galangal, all of which are lost during the drying process. That creates a base with far more depth than powder can ever offer. This dish is exactly why that version is worth seeking out, even if 1.5 tsp sounds comparatively modest.
Then there is the mango. 160 g of flesh, added only in the final 12 minutes at 90°C. The fruit does not dissolve away. It stays in chunks and gives the sauce a natural sweetness that balances the heat from the chilli and cayenne pepper. That is not a trick, it is a principle: the sweetness and acidity from the fruit replace the sugar that many curries rely on.
Vegetable Chicken Curry, Thermomix®
Ingredients 0 / 15 ✓
- 1 small chilli
- 3 spring onions
- 1 garlic clove
- 40 g olive oil
- 200 g carrots
- 200 g waxy potatoes
- 1 1/2 tsp yellow curry paste
- 400 g coconut milk
- 150 g water
- 10 g flour
- 400 g basmati rice
- 350 g chicken breast fillets
- 160 g mango flesh
- 1 1/2 tsp salt
- 1/4 tsp cayenne pepper
Instructions 0 / 5
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1
Chop the chilli, spring onions and garlic.
Wash the chilli, halve it and remove the seeds. Trim the spring onions and cut into pieces. Peel the garlic, then add to the mixing bowl together with the chilli and spring onions and chop for 3 sec / speed 8. Scrape down with the spatula.
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2
Sweat.
Add the oil to the mixing bowl and sweat for 3 min / 120°C (TM31 Varoma) / reverse direction / speed 1.
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3
Cook the ingredients.
Meanwhile peel the carrots and cut into bite-sized pieces. Peel the potatoes and dice (approx. 1 cm). Add the carrots, diced potatoes, curry paste, coconut milk, water and flour to the mixing bowl and cook for 15 min / 100°C / reverse direction / speed 1.
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4
Dice the chicken and mango.
Meanwhile cook the rice and keep warm. Dice the chicken breast fillets and mango (approx. 2 cm).
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5
Cook the remaining ingredients.
Add the chicken, mango, salt and cayenne pepper to the mixing bowl and cook for 12 min / 90°C / reverse direction / speed 1. Serve sprinkled with cayenne pepper to taste.
Tip: Feel free to use whatever vegetables you have on hand, there are no restrictions.
Nutrition per serving
Why the Thermomix® genuinely helps here
The recipe runs in three clearly defined phases. First, the Thermomix® chops the chilli, spring onions and garlic in 3 seconds at speed 8. They are then sweated with 40 g of olive oil for 3 minutes at 120°C at speed 1 in reverse direction. TM5, TM6 and TM7 handle this directly. Those with a TM31 should use the Varoma setting instead of 120°C.
In the second phase, 200 g of carrots and 200 g of waxy potatoes cut into 1 cm cubes are added, along with the 1.5 tsp of curry paste, 400 g of coconut milk, 150 g of water and 10 g of flour. 15 minutes at 100°C, reverse direction, speed 1. The flour thickens the sauce during cooking, so no separate thickening step is needed at the end.
At the same time, the rice goes on the hob. 400 g of basmati needs 15 to 18 minutes anyway. During that time, cut the chicken breast fillets into 2 cm cubes and do the same with the mango. In the third phase, both cook together for 12 minutes at 90°C at speed 1 in reverse direction. A lower temperature than in phase 2, because chicken cooks evenly at 90°C without drying out.
Vegetables: the recipe is more flexible than it looks
Carrots and potatoes form the base, but you are not limited to those vegetables. Courgette needs less time than potato and turns softer. Sweet potato instead of waxy potato adds more character. Broccoli is best added in the last 5 minutes, otherwise it becomes too soft. If you prefer to skip the chicken: firm tofu cubes, folded in just before serving, work well. Prawns cook even faster than chicken, the last 5 to 6 minutes are enough.
Also worth a look: our Asian sweet and sour chicken with the Thermomix®, which works in a similar way with fruit sweetness. If you prefer something creamy and mild, our pepper and cream chicken with the Thermomix® is a great alternative.
3 days in the fridge, 3 months in the freezer
The curry keeps in the fridge for up to 3 days and in the freezer for up to 3 months. It is best to store the rice separately and reheat it just before serving, otherwise it dries out. Reheated, the curry often tastes even better, as the paste has more time to infuse.
If you enjoy Indian cooking, we also have Butter Chicken, homemade Garam Masala and Mango Chutney. More curry recipes: Vegetable Curry with Turkey, Curry with Halloumi and Curry Risotto with Apple.
Goes well with: Naan bread.
Have you seen our guide to the Thermomix® recipe world? Fancy pizza made with dough from the Thermomix®? Looking for more great family meals? Then try our quick broccoli salad. Also very popular: lasagne stew, Spaghetti Bolognese or Carbonara.
