Coconut Chicken Curry with Rice – Creamy, Mild and Delicious!

A fragrant curry that everyone can enjoy!

👩‍🍳 Method – Step by Step

1. Cook the rice.

Place the rice in a sieve and rinse thoroughly under cold running water to remove excess starch.

Bring a saucepan of salted water to the boil. Use an amount of water suitable for your type of rice and follow the packet instructions. As a general guide, long-grain rice can be cooked in a generous amount of water, much like pasta.

Add the rice to the boiling water and simmer for approximately 10–15 minutes, or according to the packet instructions, until tender but not mushy. Drain if you have cooked it in plenty of water, then cover and set aside.

2. Prepare the ingredients.

Cut the chicken into bite-sized pieces. Remove the seeds from the red pepper and cut it into large chunks. Wash the courgette and cut it into half-moons or larger pieces. Clean the mushrooms, leaving very small ones whole or cutting them in half. Finely chop the onion and garlic.

3. Fry the chicken.

Heat a little oil in a large frying pan. Add the chicken and season with salt, black pepper and curry powder. If you enjoy spicy food, add a pinch of chilli flakes.

Fry for a few minutes, stirring occasionally, until the chicken is no longer raw on the outside.

4. Add the vegetables.

Add the red pepper, courgette and mushrooms to the pan. Pour in a small amount of water, cover and simmer for a few minutes until the vegetables begin to soften.

Do not cook them for too long. They should remain slightly crunchy and retain their colour.

5. Make the creamy coconut sauce.

Add the chopped onion and garlic, then pour in the coconut milk. Stir in the tomato purée, honey and lime juice.

Mix everything well and simmer gently for a few minutes, allowing the flavours to combine. Make sure the chicken is completely cooked through.

Taste the sauce and adjust the seasoning with salt, pepper or a little extra curry powder.

If the sauce is too thick, add a small splash of water. For a fresher flavour, add a few extra drops of lime juice.

6. Serve with rice.

Divide the cooked rice between serving plates and spoon the coconut chicken curry over the top. Garnish with fresh coriander if desired.

🌿 Thermomix Version

You can use your Thermomix to cook the rice, steam the chicken and vegetables, and prepare the creamy coconut sauce.

1. Prepare the rice and chicken.

Pour 800 g of water into the mixing bowl and add 1 teaspoon of salt. Insert the simmering basket and add the 200 g of rinsed rice.

Cut the chicken into small pieces and season with salt, black pepper and curry powder. Arrange the chicken on the lower Varoma tray. Place the chopped red pepper, courgette and mushrooms in the upper Varoma tray.

Put the Varoma in place and cook for 20 min/Varoma/speed 4.

When cooking is complete, check that the rice and chicken are fully cooked. If necessary, extend the cooking time. Remove the Varoma, take out the rice basket and keep both the rice and vegetables warm. Empty the mixing bowl.

2. Chop the onion and garlic.

Place the onion and garlic in the empty mixing bowl. Chop for 5 sec/speed 5. Scrape down the sides of the bowl with the spatula.

3. Sauté the aromatics.

Add a little oil and cook for 3 min/120°C/speed 1.

4. Prepare the coconut sauce.

Add the coconut milk, tomato purée, honey, lime juice, remaining curry powder and black pepper. Season with salt if needed. Add chilli flakes if you prefer a spicier curry.

Cook for 10 min/95°C/reverse/speed 1.

5. Combine the ingredients.

Add the steamed chicken, cooked rice and vegetables from the Varoma. Gently combine using the spatula so that the vegetables do not break apart.

Alternatively, serve the rice separately and spoon the curry sauce, chicken and vegetables over it. This helps the rice retain its texture and keeps the vegetables looking their best.

Important: Cooking time depends on the type of rice you use. Check whether it is tender after 20 minutes. If it needs longer, finish cooking it separately to avoid overcooking the other ingredients.

💡 My Tips

• For a milder curry: Use a mild curry powder and leave out the chilli flakes.
• For a stronger flavour: Increase the curry powder to 1½ teaspoons if you prefer a more pronounced curry taste.
• Keep the vegetables crunchy: Avoid simmering the red pepper and courgette for too long.
• Balance the sauce: Honey and lime juice balance the richness of the coconut milk. Taste the sauce before serving and adjust it to your liking.
• Try different sides: This curry is also delicious with rice noodles or naan bread.

❤️ Enjoy!

This coconut curry proves that aromatic dishes do not have to be hot or complicated. Creamy sauce, tender chicken, colourful vegetables and fluffy rice make a delicious combination that you will want to enjoy again and again.

If you are not sure whether curry is for you, start with this mild version. And if you enjoy a little heat, just add a pinch of chilli flakes to give the dish more character.

Enjoy your meal! I hope this creamy coconut chicken curry becomes a favourite at your table, too.