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Chicken and Tofu Curry



4 portion(s)

Chicken and Tofu Curry

  • 4-6 skinless chicken thigh fillets, cut into quarters
  • 1 onion quartered
  • 4 cloves garlic
  • 5 cm piece fresh ginger, peeled, cut into rings
  • 1 - 400g can tomatoes
  • 1/2 red capsicum
  • 30 g vegetable oil
  • 2 tablespoons garam masala, from EDC
  • 1 tablespoon curry powder or quantity to taste, from EDC
  • 1 teaspoon cumin
  • 250 g block of tofu, cubed
  • 2 tablespoons natural yoghurt or cream
  • 1 tablespoon veg stock concentrate, from EDC
  • 1 bunch fresh coriander, or use coriander in tube
  • 1 small handful vietnamese mint, optional
  • salt and pepper to taste
  • extra chillies, optional

Recipe's preparation

    Chicken and Tofu Curry
  1. If using fresh coriander and Vietnamese mint, chop 5 secs, speed 7.

    Set aside. No need to rinse bowl.

  2. Put onion, garlic and ginger into bowl, chop 3 secs, speed 7.

    Scrape down sides.

    Add oil, cook 3mins, 100oC. Without MC

  3. Add garam masala, curry powder and cumin.

    Cook 1 min, 100oC, speed 1. Without MC

  4. Add tinned tomatoes and capsicum chop 6 secs, speed 5. With MC

    Add stock concentrate, cook 4 mins, 100oC speed 1.

  5. Add chicken thigh fillets, coriander, mint, salt and pepper and extra chillies (if using).

    Cook 10mins, 100oC, speed softGentle stir setting, reverseCounter-clockwise operation. With MC tilted to avoid splashes.

    After 6 mins add tofu, continue to cook.

  6. Add yoghurt or cream, cook 2 - 3 mins, 90oC, speed softGentle stir setting, reverseCounter-clockwise operation.

  7. Serve on a bed of rice.


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This curry improves with keeping. The tofu will absorb the flavours.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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