Thermomix Quick Chicken Curry

Thermomix Quick Chicken Curry

Serves 4

I love my friend Dharish’s curries almost as much as I love Dharish herself (which is a lot. A whole lot.) In fact one of the things I miss most about living in London is Dharish’s curries. Every time we go to an Indian restaurant, David and I look at our food and say, “this is good but it’s not as good as Dharish’s!”

After six years of being without one of Dharish’s delicacies, and after a recent rendezvous in the mother country, I was determined to magic up Dharish’s “secret” recipe. Except now that I’m telling you, it’s not so secret. Just keep it under your hat, ok?!

Of course, I graduated from the Lazy Girl School of Cooking, so not only did I make this in my Thermomix, but I also took the spices straight out of jars. Feel free to make your own garam masala and curry powder, and cook this on the stove (Dharish always does and here’s her original recipe!)

This curry doesn’t disappoint. It’s quick, it’s easy, it’s yummy, it’s healthy and it tastes just like Dharish’s. From her house to my house to your house. With curry love xx


1 red onion, halved

3 cloves garlic

1 piece ginger, (thumb sized) peeled

2 teaspoons curry powder

1/2 teaspoon mild chilli powder

1 teaspoon garam masala

20g olive oil

400g tin chopped tomatoes

20g tomato paste

2 small potatoes, peeled and diced evenly (1cm)

500g chicken thighs, diced in 2cm cubes

a few coriander leaves to garnish

How to

1. Place spices, garlic, onion, ginger and olive oil into TM bowl and chop for 6 seconds on speed 6.

2.  Scrape down sides of bowl and sauté 5 minutes on Varoma on speed 1.

3. Add tomatoes, tomato paste and potatoes and cook for 15 minutes  at 1ooC on reverse speed 1. Check that potatoes are done.

4. Add the chicken to the TM bowl and cook for 7 minutes at 100C on reverse speed soft. 

5. Allow to rest for about 10 minutes in a Thermoserver. Serve garnished with coriander leaves with some rotis or steamed rice.

Other info

Prep and cooking time:  30 minutes

TIP! If you like your curry with all the flavour, but without the heat, simply omit or reduce the chilli powder

Dharish recommends using chicken thighs in this recipe because it’s so tender and juicy but if you prefer using chicken breast, reduce the cooking time for the chicken to 5 minutes.


  • Lucy @ Bake Play Smile

    Ha you’re a legend Sam!! I’m just writing out my grocery shopping list right now – so I’ve added these ingredients. I am loving your Thermie recipes so much!

    • Thanks, lovely. We have a mutual Recipe Loving Appreciation Society going on here! I love this because it’s so quick, easy, yummy and it’s a taste of home, well, Dharish’s home anyway! I hope you love it as much as we do x

  • You know you are going to get me busted big time with my hubby because with every amazeballs recipe you do I am adding it to a list of compelling reasons as to why I need myself a thermie. 😉

    • Well, I made it in my thermie because I’m a Lazy Girl but Dharish is the Curry Queen and she makes this equally deliciously on the stove! But, I could still list a million and one reasons to get a thermie, and number one is FUDGE! With this curry a close second! xx

  • Oh, sensational. I love curries and I’m new to the thermomix world so I need to try this x

    • It’s not the most sophisticated curry I’ve ever made, but it’s one of the quickest, easiest and yummiest! Dare I say curries in the Thermomix are as good as if not better, than the curries from our local curry house! If you’re a curry lover, you need to get your hands on the Thermomix Indian cookbook x

  • I am bloody salivating right now!! We love our curries here! And can you stop making me thermolust please?! Ha ha. Gosh when we were in London our friends took us to this most amazing Indian restaurant, where we were the only caucasians in there. And they mixed our orders up and we ended up eating our friend’s vindaloo! Holy hell I’ve never forgotten. Nor have my tear ducts, lol! Love your work lady! x

    • Ha ha! I once ordered a vindaloo that was so spicy it made my eyes water. There’s a restaurant in the North East of England, that serves a curry so hot, if you can finish it, you and all the people dining with you can eat for free! Hubby says it’s so hot that eating one spoonful is like a forray into fire eating! Fortunately, this dish is in the Little League of Spice, it’s spicy but nicey! (I know I just made up a word!)

  • Oh, thanks for the curry Thermie version, Sam! I think I’ll need to try this one pretty soon, too!

    Gourmet Getaways

    • You’re welcome! I was pretty excited to recreate Dharish’s recipe at home, but to recreate it in the thermie was a double bonus! Enjoy!

  • Thanks for dropping by, Karen! I hope you love this as much as we do. It’s the perfect curry in a hurry and yummy for the tummy too! x

  • I am the biggest curry fan so this is right up my alley! I am so making this but don’t have a thermo so I’ll go the stove way. YUM Bec x

    • Yup. Dharish does the stove and it comes out a treat. I think she fries off the onions, garlic etc then the spices… Let me know how much you love it!

  • I know everyone loves their Thermies but honestly I think I’d need a degree in astrophysics to work it out looking at these instructions!!! I do love me a good chicken curry though so I’ll be making this the old fashioned way 🙂

    • Nancy, if I can use it, anyone can. Even my husband, he who won’t cook, has been known to operate the machine, with perfect results every time. This good thing about this curry is that it tastes great which ever way you make it! I can’t wait to see what you’re going to conjure up after your cooking class. I’m waiting with bated breath!

  • louise

    Just wanted you to know i have just made this curry. The cook gives it a tick because it is quick and easy and got the families tick of approval on taste. Win, Win all around.

    • Oh that’s so good to know! Dharish has promised to send more quick curry recipes my way, so watch this space! Bon appetit! 🙂

  • Lyn Pattemore Cook

    Hi Sam – When you say “Curry Powder” are you referring to Mr Clive of India, or a more sophisticated blend?

    • Your own blend or any curry powder will do. I usually use Keen’s or whatever I can pick up from the supermarket but if I’m feeling very flash I get some regular curry powder from my local Indian grocer!

  • Miguel


  • Miguel

    I made this for my mother and her boyfriend and we LOVED it!!! It was amazing thanks so much for the recipe!

  • Luce mills

    Sam I love curries …I will definitely be trying this one but tell me is it hot or mild

    • The spice varies depending on the curry powder you use but it’s pretty mild. I’ll lend you some of my curry powder 🙂

  • Taryn McGrath

    Made this tonight and it was delicious thankyou 🙂

  • Madeleine Lee

    Can you please confirm what size tin of tomato? Thank you x

  • Jo Sinclair

    Can i use fresh tomatoes, as hubby is on LID. If so, what quantity?

    • I haven’t tried with fresh tomatoes but should work. When I was on LID I opted for the no added salt tinned tomatoes. Let me know how you go 🙂

  • Sumahero

    Made this and loved it! any suggestions on what I could add instead of the chicken to make it vegan friendly?

    • Roving Actuary

      Quorn pieces!

      • Great idea!

      • Roving Actuary

        I should add, that when you add the quorn it has to be at the end as it will sort of disintegrate if you just use as meat, I fry it outside in a pan and add at the end!