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Thermomix Chicken Curry
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Guest Recipe: Shirley’s Malay Chicken Curry

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Thermomix Chicken Curry

When the Skinnymixer’s Recipe Testing Team starts raving about a recipe, then you know it is going to be good!

Thank you to Shirley Thexeira who lives in Malaysia, for letting us share this delicious authentic Malay Chicken Curry Thermomix Recipe. If you love the Skinnymixer’s Nyonya Chicken Curry then this recipe is a must try. Tanya Halse from Aussie TM5 Thermomixer uses wingettes and drumettes in this recipe. If you are using chicken with bones in your Thermomix, we don’t recommend leaving your Thermomix unattended.

Thermomix Chicken Curry

Guest Recipe: Shirley's Malay Chicken Curry

1 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Malay
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 4

Ingredients

  • 700 g chicken thigh diced or chicken with bone - marinated with 2 Tbsp Babas Malaysian meat curry powder & a pinch of salt.
  • 6 cloves garlic - peeled
  • 180 g brown onions - peeled and quartered
  • 1 tsp fennel seeds
  • 2 sprigs curry leaves
  • 2 star anise
  • 2 cinnamon sticks
  • 4 cloves
  • 5 cardamom pods - bruised
  • 30 g olive oil
  • 100 g liquid chicken stock - or 100 g or 3.5 oz water with 1 tsp chicken stock concentrate
  • 4 medium sized tomatoes - quartered

Instructions

  • Add garlic and onion to mixer bowl. Chop 2 sec/speed 5/MC on.
  • Add all the spices & oil. Sauté 4 min/steaming temp/soft speed/MC off.
  • Add marinated chicken & liquid chicken stock. Cook 16 min/steaming temp/reverse/soft speed/MC on.
  • Add the tomatoes. Cook 2 min/steaming temp/reverse/soft speed/MC on.

Notes

Note:
You can add cauliflower & broccoli in the last 4 mins of cooking.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

 

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33 Comments

  1. 1 star
    Watery and bland. Followed recipe to the letter, cooked using slow cooker. Added 3 more tbsp Babas at end in attempt to salvage it. What a disappointment – this is no more a curry than my spaghetti bolognese.

    Reply

  2. I lived in Malaysia for a while and I have this cooking at the moment. It smells really authentic. My suggestions (I used a kitchen aid cook processor)

    1: After you do the onion and garlic, change over from multi blade to stirrer. You need the onion and garlic finely cut up, but not the chicken!
    2: When cooking the chicken, I had it on full heat (120) for the first little while then turned it down a bit or it would have burned on the bottom as there isn’t a lot of juice.
    3. For me there were too many tomatoes, and I’d leave them longer to boil down and chop them smaller than quarters. Or used canned.
    4. For those complaining about the whole spices, in Malaysia that’s what they do and yes, you just dig them out while you’re eating. ‘Flavour bombs’ is what cardamom is called. They’re pretty obvious to the average diner but if you want more refined just remove them as you are serving.

    Looking forward to eating this soon, smells fabulous.

    Reply

    1. Actually, as it turned out there weren’t too many tomatoes, they broke down well. I cooked it for longer though.

      Reply

    1. Did you use the serrated edge blade or the stir blade? I used the stir blade and it wasn’t shredded. I think it should suggest changing to the stir blade after the onion/garlic. That’s what i did purely on a hunch.

      Reply

  6. I made this the other night with Chicken chops and it was amaizing, although after having started the recipe I realised I didn’t have any babas curry powder, but I did have some homemade curry powder so I just used that. I made it with gluten free naan bread too.
    Thank you xoxox

    Reply

  9. This is a favourite and when I made it for a friend she loved it too. I marinated the chicken in Babas for a couple of hours the last time I cooked it and added pumpkin as the veg. Also used tiny tomatoes straight from my garden. Means portion control is rather loose but love it. Thanks for sharing Shirley.

    Reply

  10. My chicken was not fully cooked through by the end of cooing time however largish thigh cutlets i can probably understand. Needed an extra 10 minutes meaning the tomatoes broke down quite a bit. Made for a saucier dish than it seems it should be. I added the cauliflower and broccoli as well. I will definitely try again but with thigh fillets next time and i think it will definitely be cooked then. The taste was awesome!

    Reply

  11. Looks nothing like the picture! Didn’t enjoy having to pick the crushed up spices and curry leaves out – has to be a better way. Hubby hated it, I wasn’t overly impressed so sadly, won’t give it a second chance 🙁

    Reply

  13. This recipe is delicious! The kids needed some yoghurt on theirs to cool it down, but ours was perfect with 3 chillies. Fantastic recipe thank you Shirley

    Reply

  14. I feel like I missed something as there was very little sauce and what i did have was watery. I tried putting the spices in a teabag like i do with butterchicken but the cinnamon and curry leaves didnt fit. I ended up with bits of crunchy spices through the curry. The parts i ate were nice though just not what i was expecting.
    Double checked recipe and i had followed it precisely. I will try again though.

    Reply

  15. Did I miss a step? Should the woody spices have been taken out at any point? Unfortunately this recipe was a bit of a failure for me. I was really runny like water and littered with bits of cinnamon stick and star anise that had broken up during cooking. And the chicken shredded too. The flavour was nice though!

    Reply

  16. Is this a really saucy dish like the lemon chicken, I’m thinking if it is you could cook it in the oven with rice underneath for a full meal and serve with steamed veggies ??

    Reply

  17. I can’t eat tomato, do you think this would be ok without? Could I substitute with anything else? Obviously I understand the flavour would be different.

    Reply

    1. Yes people have in group already – Do steps 1 and 2 then transfer to the slow cooker with rest of ingredients. Double the ingredients if you’d like.

      Reply

    2. Yes people in the group already have 🙂 Do steps 1 and 2 then transfer to the slow cooker with rest of ingredients. Double the ingredients if you’d like.

      Reply

    1. I was just coming to ask this question too. I will assume at least an hour until we get a reply. I am considering making this one tonight 🙂

      Reply

    1. Not need for a long marinating time, just as long as it takes to do the other steps in the recipe. Does taste better the next day as the flavours have had time to develop

      Reply

  22. Not sure how i missed this recipe…tasted yummy…i’m from Malaysia and this brought back so many memories…i added a tsp chilli powder to this as I like my curries spicy. Also used boneless thighs as i was lazy

    Reply

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