The Original Thermomix Easy Chicken Curry!
Easy chicken curry is one of my most popular Thermomix recipes because its a super quick weeknight meal, which is full of authentic Indian flavour. Plus, there are no difficult to source ingredients!
The Thermomix is exceptional at making full flavoured curries. The machine is able to meld the Inidna flavours so well together. When I did my cooking classes in India I found that most Indian kitchens had three different sized blenders.
The blenders ranged from a mini blender to mill spices, a medium blender to make a garlic and ginger paste, and a regular sized blender to puree the finished curry sauce. The actual curry, or “gravy” as it’s known in Indian is made in a pressure cooker to help tenderise the meat and combine the flavours. Thankfully by using the Thermomix Indian recipes can be made simply whilst still keeping the authentic flavours.
This recipe is being shared from the first book I published called “An Indian ThermoKitchen”. The recipes have been sourced by spending time in India and learning from the locals. I have decided to give readers a little “taste preview” from the book. If you like this recipe please take a look at some of the other dishes.
Easy Chicken Curry Substitute Ingredients
Yoghurt v’s Coconut Cream
This recipe uses regular unflavoured yoghurt which gives the dish a lovely tart lemony flavour. If you’re dairy free you can substitute the yoghurt for coconut cream. This will give a more South Indian style of curry.
Oil v’s Ghee
In my cookbook, I give a recipe for spiced ghee which is the basis on most Indian recipes. If you don’t have access to my recipe just use mild flavoured vegetable oil. Vegetable oil is preferable to commercially prepared ghee. The quality of ghee available in Australia isn’t as nice as the ghee I sampled in India.
The Original Easy Chicken Curry Recipe! Shared!! Easy chicken curry is one of my most popular Thermomix recipes because it's a super quick weeknight meal, which is full of authentic Indian flavours.
- 30 g vegetable oil or Indian Spiced Ghee (recipe in Thermokitchen Indian book)
- 200 g onion cut in quarters
- 2 green chili fresh (cut in half)
- 20 g ginger fresh
- 20 g garlic fresh
- 20 g coriander fresh
- 2 tsp ground cumin
- 2 tsp ground coriander seed
- 1 tsp ground turmeric
- 120 g liquid chicken stock
- 80 g tomato paste
- 500 g natural yoghurt
- 700 g diced chicken thigh fillets (cut each thigh fillet in 6 large pieces only)
Place the oil, onion, garlic, ginger, fresh coriander and chili in the TM bowl. Chop 10sec/Speed 5.
Scrape down the bowl. Cook 6 min/Varoma/Speed 2 (MC OUT).
Add turmeric, cumin and ground coriander. Cook 3 min/Varoma/Speed 2 (MC OUT).
Add the stock to the spices. Cook 5 min/Varoma/Speed 1.
Add the tomato paste, yoghurt and chicken to TM bowl. Cook 22 min/Varoma/Speed 1 (Reverse Blade)
Serve with rice.
To make this recipe dairy free the coconut cream can be used instead of yoghurt.
Serving Suggestion
The Easy chicken curry is delicious served with minted raita, naan bread and saffron rice. All of these recipes can be found in my book, "An Indian ThermoKitchen".
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Please feel free to leave a comment and let me know what you think of my Easy Chicken Curry recipe. Leaving a rating or a tip on the recipes will help other people to know if the recipe is good, PLUS I really like to hear from anyone who has cooked my dishes.
Happy Cooking 🙂
ohh wow. This is a really tasty chicken Curry recipes.
Looks lovely! Just wondering if I use the bcb veggie stock what would 120gm be equivalent to and would I mix it with water?
Hi Niomi
Thank you for the question. You can use 1 1/2 tsp of BCB vegetable stock and 120ml of water instead of using commercially prepared liquid stock.
Happy Cooking 🙂
Hi, can this recipe be used for the TM31 model? Like exact measurements and quantities.
Yes, this recipe is completely suitable for the TM31 as it is, without any modifications.
Happy coking Tatum
j
Can I make this ahead and reheat?
Hi Lucy, yes this recipe is great to freeze. I always freeze the leftovers.
Happy Cooking
j
Hi, I don’t have any green chillies.. I’ve got dried chilli flakes, could I use those? Will be wanting a mild flavour so the little ones can enjoy too 🙂
Hi Jess, I would only use about 1/4 tsp of chili flakes if you are serving it to children as chili flakes can be quite hot.
Happy Cooking
j
Hi Jess,
If vegetables are to be substituted for chicken would you use the same amount – 700g and would you:reduce the time? Also would it work well without using coconut milk or yoghurt?
Hi Ann
Thank you for your question
Yes you could substitute 700g of vegetables for the chicken. The cooking time would depend on the vegetables which are chosen. I would probably keep the cooking time the same to let the sauce flavour develope but add the vegetables in the last ten minutes. The yoghurt or coconut milk is necessary in the recipe for the curry sauce.
This is smelling Devine- I’ve used cream instead of natural yogurt as I didn’t have any- hoping it will work!
Hi Dani
The yoghurt gives the curry a little bit of a lemony tang. I hope you enjoyed the dish. I would love you to try it again with yoghurt and give me your evaluation of both curries 🙂
Thanks for commenting
Julie