Easy Thermomix Chicken Curry – “Tender & Mildly Spicy” – Plus Stovetop Instructions

This delicious mildly spicy chicken curry is a very easy recipe to cook in the Thermomix or equally on the stovetop (we’ve moved more towards the stovetop but this recipe was made in the Thermomix)

Spicy chicken curry is an all-time favorite around here because of its mild spiciness it suits everyone.

The ingredients are very affordable and it’s an excellent chicken curry to make for people on a budget.

We make it in bulk and refrigerate for a few days or freeze for a ready to eat meal.

Ingredients For Thermomix (or Stovetop) Chicken Curry

• 1 medium onion
• 1 green chilli
• 1 in knob ginger
• 3 cloves garlic
• 1/2 bunch fresh coriander leaves and stems
• 2 tbsp ghee
• 2 tsp turmeric ground
• 1 1/2 tsp cumin ground
• 1 tsp coriander ground
• 1 tsp salt
• 2 tbsp tomato paste
• 1 KG chicken thighs diced
• 1/2 cup natural yogurt
• 1/2 cup chicken stock

The ingredients for this chicken curry are the same for both the thermomix or stovetop, you can even experiment with a slow cooker, Instant Pot or pressure cookerif you have one.

How to Make Chicken Curry in Thermomix

1. Add the onion, green chilli, garlic, ginger and fresh coriander to your Thermomix bowl for 10 seconds at speed 6.
2. Add the ghee and saute for 4 minutes at 100C/speed soft.
3. Add the turmeric, cumin, ground coriander, salt and tomato paste. Saute for 2 minutes at 100C/speed soft.
4. Add the diced chicken for 5 minutes 100C/reverse speed soft.
5. Add the yogurt and chicken stock and finish off with 5 minutes at 90C/reverse speed 1.
6. Check your chicken to ensure it is cooked through.
7. Serve with a side of fluffy basmati rice.

It’s very easy to learn how to make a delicious Chicken Curry when following simple direction and ingredients.

Start to experiment once you have the basics mastered.

Chicken Curry Stovetop Directions

1. In your food processor bowl or blender, add the roughly chopped onion, green chili, ginger, garlic and fresh coriander.
2. Blend until all ingredients are finely chopped, but not a paste. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
3. Add the ghee to a large saucepan over low heat, scrape the mixture out of the food processor and gently saute for 10 minutes.
4. Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
5. Add the tomato paste and salt and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
6. Increase the heat to medium and cook the chicken in the spices for 10 minutes.
7. Add the yogurt and chicken stock and reduce the heat until the curry is gently simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
8. Serve immediately with a side of fluffy basmati rice