The Original Thermomix Easy Chicken Curry!

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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!

Overhead shot Easy Chicken Curry in black pan with yoghurt and chili

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.

An Indian Thermokitchen Cookbook

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

Clarified butter made into an Indian spiced ghee on a white background

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 Indian Chicken Curry on white background with yoghurt

Overhead shot Easy Chicken Curry in black pan with yoghurt and chili

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 16 votes
Prep Time 5 mins
Cook Time 34 mins
Total Time 39 mins
Course Main Dish
Cuisine Indian
Servings 4
Calories 440 kcal

Ingredients
 
 

  • 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
Tried this recipe?Let us know how it was!

Saffron Butter Rice from an Indian ThermoKitchen Cookbook

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I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

Leaving a comment and a star rating helps others decide if they should try my recipe. Plus if you hit the social media share buttons, your friends may find a delicious new recipe too!

Thank you for stopping by,

Happy Cooking

j

xx

52 thoughts on “The Original Thermomix Easy Chicken Curry!”

  1. Micheline Noack says:

    5 stars
    Great recipe will definitely make it a favourite
    How do you make coriander paste😳

  2. Amanda says:

    5 stars
    ***** rating! I can’t get the rating to work! This was amazing changed it up to suit what i had already like ground ginger not fresh, coconut cream, and red chilli’s, also added extra chicken baked diced sweet potato and baby spinach at the end. Certainly will be making this again 🙂

  3. Erin says:

    5 stars
    This was delicious and really easy to make on a weeknight. I didn’t have any green chillies so I just used the red one I had and it was still yummy. I also used a coriander paste I make (my husband is a killer of coriander so it’s easier to make it and freeze it before he gives it the kiss of death lol) and I added a tablespoon of so of honey. I also used chicken breasts and it was still really tasty. Thank you so much for sharing 🙂

  4. Catherine O'Driscoll says:

    5 stars
    Delicious! And I loved the fact there wasn’t too many ingredients and I had them all on hand. I used tenderloins as I personally don’t like the taste of thigh.

    1. Julie Carlyle says:

      Thank you so much for coming back and commenting xx I love tasty dishes with minimal ingredients 🙂
      Happy Cooking
      J

  5. Belle Harris says:

    5 stars
    My 6 yro’s favourite dinner! She can eat 3 bowls!

  6. Dougie says:

    5 stars
    Fabulous recipe……thank you 😁

  7. Rose says:

    5 stars
    This is such an easy and quick recipe but tastes delicious! Thank you for such a great recipe. Perhaps using thigh meat rather than breast will ensure that the chicken is more tender.

    1. Julie Carlyle says:

      Hi Rose
      Thank you so much for your lovely comment. I agree, I always use the thigh meat in this recipe as it does keep the dish moist and falvoursome.
      Julie

  8. Laura says:

    5 stars
    One of the nicest curries ive ever made in the thermomix!!! Even my 10month old devoured it (I added some veges to the Varoma, too).

    Thank you!!!

    1. Julie Carlyle says:

      Hi Laura
      I’m so pleased you enjoyed it 🙂 I love adding peas and cauliflower to the varoma and stirring them through the curry at the end 🙂
      Thank you so much for coming back and sharing
      J xx

  9. Dani says:

    This is smelling Devine- I’ve used cream instead of natural yogurt as I didn’t have any- hoping it will work!

    1. Julie Carlyle says:

      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

  10. Ann Musat says:

    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?

    1. Julie Carlyle says:

      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.

  11. Jess says:

    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 🙂

    1. Julie Carlyle says:

      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

  12. Lucy says:

    Can I make this ahead and reheat?

    1. Julie Carlyle says:

      Hi Lucy, yes this recipe is great to freeze. I always freeze the leftovers.
      Happy Cooking
      j

  13. Tatum says:

    Hi, can this recipe be used for the TM31 model? Like exact measurements and quantities.

    1. Julie Carlyle says:

      Yes, this recipe is completely suitable for the TM31 as it is, without any modifications.
      Happy coking Tatum
      j

  14. Niomi says:

    Looks lovely! Just wondering if I use the bcb veggie stock what would 120gm be equivalent to and would I mix it with water?

    1. Julie Carlyle says:

      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 🙂

  15. Jett Tritton says:

    5 stars
    ohh wow. This is a really tasty chicken Curry recipes.

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