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


  • 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".


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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Happy Cooking



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

  1. Andrea says:

    5 stars
    Lovely flavours and easy to make. Will definitely make this again and again

    1. Julie Carlyle says:

      Hi Andrea
      I’m so pleased you liked the recipe. We make it often at our place too 🙂

  2. Karen says:

    I used chicken breast. Very tender

  3. Kaz says:

    5 stars
    Absolutely YUM. Thank you. A bonus is it increased my confidence in using the thermo to cook without an auto recipe.

    1. Julie Carlyle says:

      Oh Kaz, I’m so pleased xxx

  4. Belinda tiziani says:

    I’m not a fan of chicken thigh is there anyway you can use chicken breast?

    1. Julie Carlyle says:

      Hi Belinda
      Thank you for your question. Chicken thighs behave differently in dishes than breast meat. It really has to be thigh meat or the meat will fall apart and be inedible.
      So sorry, please try the dish with the thigh meat and let me know how you go.
      Happy cooking

  5. KimTham says:

    5 stars
    Awesome recipe! I added a few pieces of curry leaves into the fragrant mix and the curry turned out deliciously! The spices and tangy flavor from the yogurt made this such a delightful ensemble! So easy with the TM6. Thank you!

    1. Julie Carlyle says:

      Hi Kim,
      I’m so pleased you enjoyed the recipe xx
      Curry leaves would be fabulous in this dish.

  6. Cassandra Benelisha says:

    Hi, just eondering if I can slow cook this recipe or will the yoghurt curdle?

    1. Julie Carlyle says:

      Hi Cassandra
      It may work as the temperature will be low. I haven’t tried. If the yoghurt does curdle you can fix it by dissolving 2 tsp of cornflour in 2 Tablespoons of water. Stir this through the sauce just before you serve it. It will thicken the sauce, getting rid of the curdled appearance.

  7. Yumi says:

    Hi Julie! Is it Okay to use Greek Yoghurt as it has higher protein compared to Natural Yoghurt? Will the taste be greatly altered?

    1. Julie Carlyle says:

      Hi Yumi
      Thank you so much for asking this question. Please don’t use Greek yoghurt in this recipe. Greek yoghurt is thicker, creamier and far less tangy. The result is not a good flavour for the curry. It will reduce the flavour of all the spices giving the finished dish a dull, slightly sweet flavour which is not at all nice.
      I hope you enjoy the recipe.

  8. Britt says:

    Delicious ! Thank you. Kids loved it too, although I might remove the seeds from the chilli next time as they found it a little spicy!

  9. Abbie says:

    5 stars
    Love this recipe so easy and such a pleaser!!

    1. Julie Carlyle says:

      Thank you so much xx

  10. Peter says:

    Is this for TM31 or TM5?

    1. Brett Carlyle says:

      Hi Peter,
      this recipe is suitable for all Thermomixes (TM31, TM5 and TM6).
      Happy cooking!
      Julie xx

  11. Tracy says:

    5 stars
    Delicious!! The whole family gobbled this up. Thank you.

  12. Angela Mohr says:

    5 stars
    Thank you for this delicious curry. We had it for dinner tonight and it met my husbands approval.
    I made a few adjustments. I didn’t have Yogurt so replaced it with coconut cream and added some carrot, celery and capsicum.
    This is definitely a keeper.
    Thank you.

    1. Julie Carlyle says:

      Hi Angela
      I’m so pleased your family enjoyed the curry 🙂
      Thank you so much for letting me know 🙂

  13. Joanne says:

    Hi, I followed the steps but my chicken turned out shredded and mushy! Any idea why? Thanks

    1. Julie Carlyle says:

      Hi Joanne
      There are a few reasons this may have happened.
      1. Chicken thigh fillets should be used and NOT chicken breast, the structure of the fibres react differently in the cooking process.
      2. The Thermomix should be on reverse blade.
      3. The thigh fillets should be kept very large. Cut each fillet into 6 pieces only.
      I hope this helps.

  14. Bronwen Mullen says:

    5 stars
    Just made this for the first time – Delicious 😋

    1. Julie Carlyle says:

      Hi Bronwen
      I’m so pleased you like it. We make this recipe at least once a week. 🙂
      Happy Cooking

  15. Florence says:

    Hi. Can we substitute green chillies with red ones?

    1. Julie Carlyle says:

      Hi Florence
      Yes you can absolutely change green chili for the red chili.
      Happy Cooking

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