Published: · Modified: by Julie Carlyle · This post may contain affiliate links · 56 Comments
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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-find ingredients!
Table of contents
- Curry Making in Indian
- Easy Chicken Curry Substitute Ingredients
- Yoghurt V's Coconut Cream
- Oil v's Ghee
- FAQ Chicken Curry
- Video Guided Cooking
- Indian Spices Online
- Winner, Winner Chicken Dinner
Curry Making in Indian
The Thermomix is exceptional at making full-flavoured curries. The machine is able to meld the Indian 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 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 India is made in a pressure cooker to help tenderise the meat and combine the flavours. Thankfully by using Thermomix Indian recipes can be made simply whilst still keeping the authentic flavours.
Easy Chicken Curry Substitute Ingredients
Yoghurt V's Coconut Cream
This recipe uses regular unflavoured yoghurtwhich 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. It will be creamier and milder in flavour, similar to a Thai yellow curry. Only still a little bit different.
Oil v's Ghee
Ghee is the basis of most Indian recipes. In my cookbook, I give a recipe for spiced ghee which is something a chef showed me how to do. This infuses more flavour into the ghee. 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 varies quite a lot, most of it isn't as nice as the ghee I sampled in India.
FAQ Chicken Curry
Can I use chicken breast in this recipe?
No, chicken breast will fall apart and appear shredded and dry in the recipe whilst thigh meat will stay cubed as shown in the picture.
How can I make this dairy-free?
Simply substitute the yoghurt for coconut milk and the ghee for vegetable oil. The taste will be different but it is still a nice curry.
Is this a hot curry?
The curry is somewhat hot. If you are concerned just use one chilli and scrape out the seeds and membranes.
I don't like coriander, can I leave this out?
The finished dish has no coriander flavour however it is necessary for the recipe. Please don't leave it out.
Can I use olive oil?
No, olive oil has too strong a flavour and will ruin the flavour of the dish. Please use vegetable oil if you can't make ghee.
Video Guided Cooking
For guided step-by-step cooking of the Easy Chicken Curry, take a look at this video. Why not get your ingredients ready and cook along with me?
Authentic Indian Recipes
Would you like more Indian recipes, my first cookbook is called "An Indian ThermoKitchen". The recipes have been sourced by spending time in India and learning from the locals. Throughout my site, you will also find a splattering of Indian dishes to give readers a little "taste preview" of the book. If you like these recipes please take a look at my book.
Indian Spices Online
If you're ever looking for an explanation about a particular Indian ingredient I have made a page dedicated to commonly used Indian spices and ingredients. Here I have covered all the spices I use on this website and in my book. I have also given online links where appropriate. Please note I do not receive an affiliate commission. This is merely a service for my readers.
My Favourite Vegetarian Curry Recipes
Getting dinner on the table quickly is important for busy families. This is why my easy chicken curry gets a lot of attention both on the internet and in our homes. I have some other favourite Indian dishes on my website that are perfect for Meatless Mondays, or those days when you need a few more vegetables. The most obvious is Vegetable Curry, which is a deliciously creamy curry, and you can add whatever vegetables you have available. Palak Paneer, which is a green spinach, and paneer curry is a delicious curry that is kept vibrant and green by quickly stopping the cooking process.
My absolute favourite is a red lentil dahl dish, this is a rich full full-flavoured curry, it can be served with rice or as a side dish for a meat curry such as a Madras Lamb Curry. When I cook vegetarian dishes I like to serve them with brown rice for a little more nutrition.
Why not hit the pin button, and save the recipe for later?
Winner, Winner Chicken Dinner
I have so many chicken recipes on my site that it is hard to pick the best ones. I asked the kids and these are the top three suggestions Creamy Moroccan Chicken... we had that the other night, so it was obviously still fresh in their minds and my Pesto Chicken Risotto. I'm so pleased they said a risotto!! We all know how easy risotto is to make in the Thermomix!!
Then finally Honey Mustard Chicken! These are all super easy recipes so give them a try and let me know what you think!
Let’s Connect!
I share loads of great recipes on the page. Our communitygroup pageis a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.
If you would like more Thermomix recipes ideas, please follow theThermoKitchenFB Page.
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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 fullof authentic Indian flavours.
Print Recipe
Prep Time 5 minutes mins
Cook Time 34 minutes mins
Total Time 39 minutes mins
Course Main Dish
Cuisine Indian
Servings 4
Calories 440 kcal
Equipment
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 teaspoon ground cumin
- 2 teaspoon ground coriander seed
- 1 teaspoon 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.
30 g vegetable oil, 200 g onion, 2 green chili, 20 g ginger, 20 g garlic, 20 g coriander
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).
2 teaspoon ground cumin, 1 teaspoon ground turmeric, 2 teaspoon ground coriander seed
Add the stock to the spices. Cook 5 min/Varoma/Speed 1.
120 g liquid chicken stock
Add the tomato paste, yoghurt and chicken to TM bowl. Cook 22 min/Varoma/Speed 1 (Reverse Blade)
80 g tomato paste, 500 g natural yoghurt, 700 g diced chicken thigh fillets
Serve with rice.
Video
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 withminted 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!
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
More Thermomix Main Meal
- Beef in Black Bean Sauce Thermomix
- Tuscan Chicken Recipe
- Mexican Chicken Soup Thermomix
- Chicken Satay Curry Thermomix
Reader Interactions
Comments
Sammy Baker says
G'day mate! I've made this so many times and it is my staple meal prep for the working week. Thank you so much for this!Reply
Julie Carlyle says
Hi Sam
I am so pleased that my recipe is part of your regular meal plan. It makes me so happy to have provided something that you enjoy.
Happy Cooking
Julie xxReply
Raelene says
Hi Julie, I would like to try this recipe but cannot justify making anything without vegetables! Could I add vegetables at the same time as the chicken, in similar size to the chicken?
Reply
Julie Carlyle says
Hi Raelene
You could steam any vegetables you like on top will the curry cooks, or even serve with cauliflower rice.
I hope that helps.
JulieReply
liz says
I've made this recipe a few times so yummy I don't use stock but I use 1/2 yogurt and half coconut cream the last 2 times
I must eve over cooked it and it shredded the chicken still yummy though
thankyouReply
Andrea says
Lovely flavours and easy to make. Will definitely make this again and againReply
Julie Carlyle says
Hi Andrea
I’m so pleased you liked the recipe. We make it often at our place too 🙂
JReply
Karen says
I used chicken breast. Very tender
Reply
Kaz says
Absolutely YUM. Thank you. A bonus is it increased my confidence in using the thermo to cook without an auto recipe.Reply
Julie Carlyle says
Oh Kaz, I’m so pleased xxx
Reply
Belinda tiziani says
I’m not a fan of chicken thigh is there anyway you can use chicken breast?
Reply
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
JulieReply
KimTham says
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!Reply
Julie Carlyle says
Hi Kim,
I’m so pleased you enjoyed the recipe xx
Curry leaves would be fabulous in this dish.
JulieReply
Cassandra Benelisha says
Hi, just eondering if I can slow cook this recipe or will the yoghurt curdle?
Thanks
CassandtaReply
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.Reply
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?
Reply
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.
JulieReply
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!
Reply
Abbie says
Love this recipe so easy and such a pleaser!!Reply
Julie Carlyle says
Thank you so much xx
Reply
Peter says
Is this for TM31 or TM5?
Reply
Brett Carlyle says
Hi Peter,
this recipe is suitable for all Thermomixes (TM31, TM5 and TM6).
Happy cooking!
Julie xxReply
Tracy says
Delicious!! The whole family gobbled this up. Thank you.Reply
Angela Mohr says
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.Reply
Julie Carlyle says
Hi Angela
I'm so pleased your family enjoyed the curry 🙂
Thank you so much for letting me know 🙂
jReply
Joanne says
Hi, I followed the steps but my chicken turned out shredded and mushy! Any idea why? Thanks
Reply
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.
JulieReply
Bronwen Mullen says
Just made this for the first time - Delicious 😋Reply
Julie Carlyle says
Hi Bronwen
Awesome!!
I'm so pleased you like it. We make this recipe at least once a week. 🙂
Happy Cooking
jReply
Florence says
Hi. Can we substitute green chillies with red ones?
Reply
Julie Carlyle says
Hi Florence
Yes you can absolutely change green chili for the red chili.
Happy Cooking
JReply
Micheline Noack says
Great recipe will definitely make it a favourite
How do you make coriander paste😳Reply
Amanda says
***** 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 🙂Reply
Erin says
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 🙂Reply
Catherine O'Driscoll says
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.Reply
Julie Carlyle says
Thank you so much for coming back and commenting xx I love tasty dishes with minimal ingredients 🙂
Happy Cooking
JReply
Belle Harris says
My 6 yro's favourite dinner! She can eat 3 bowls!Reply
Dougie says
Fabulous recipe......thank you 😁Reply
Rose says
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.Reply
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.
JulieReply
Laura says
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!!!
Reply
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 xxReply
Dani says
This is smelling Devine- I’ve used cream instead of natural yogurt as I didn’t have any- hoping it will work!
Reply
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
JulieReply
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?Reply
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.Reply
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 🙂
Reply
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
jReply
Lucy says
Can I make this ahead and reheat?
Reply
Julie Carlyle says
Hi Lucy, yes this recipe is great to freeze. I always freeze the leftovers.
Happy Cooking
jReply
Tatum says
Hi, can this recipe be used for the TM31 model? Like exact measurements and quantities.
Reply
Julie Carlyle says
Yes, this recipe is completely suitable for the TM31 as it is, without any modifications.
Happy co*king Tatum
jReply
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?
Reply
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 🙂Reply
Jett Tritton says
ohh wow. This is a really tasty chicken Curry recipes.Reply
