The Original Thermomix Easy Chicken Curry!

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 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.

Thermomix Easy Chicken Curry

Julie Carlyle

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.

5 from 19 votes

Print Recipe

Prep Time 5 mins

Cook Time 34 mins

Total Time 39 mins

Course Main Dish

Cuisine Indian

Servings 4

Calories 440 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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)

Instructions

 

• 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.

Notes

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".

 

Nutrition

Calories: 440kcalCarbohydrates: 24gProtein: 42gFat: 20gSaturated Fat: 10gCholesterol: 183mgSodium: 505mgPotassium: 1256mgFiber: 4gSugar: 12gVitamin A: 775IUVitamin C: 42.1mgCalcium: 284mgIron: 5.7mg

Keyword Easy Chicken Curry, Indian Chicken Curry, Thermomix curry, Thermomix recipe, Turmeric Recipe

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