Chicken in Yoghurt Curry

This very tasty Chicken in Yoghurt curry is from our cookbook Fast and Easy Indian Cooking for TM5 and TM31, which I co-authored with Rosie Laljee. It’s simple to make with only a few ingredients, and it will definitely impress all your family and friends!

Fast and Easy Indian Cooking with 124 fabulous recipes captures the rich diversity, exciting flavours and exotic taste sensations offered by the many food cultures of the vast Indian subcontinent. The new edition of this popular bestseller has been comprehensively and lovingly updated with beautiful photography for every recipe. The TM31 edition was published in 2009 and our Chicken in Yoghurt recipe rapidly became famous worldwide amongst Thermomix owners.

Serves four with plenty of sauce, or is easily adapted to serve eight – see second tip. We like to serve it with rice and a chopped salad.

This recipe is suitable for Thermomix TM5 and TM31.

ACTIVE TIME 15 MINUTES

TOTAL TIME 45 MINUTES

SERVES 4 MAINS

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Ingredients

  • 150 g onions, peeled, quartered
  • 2 fresh green cayenne chillies, tops removed
  • 20 g fresh ginger, not peeled, cut in thin 2 mm ‘coins’ along lines on skin
  • 10 g fresh coriander (cilantro/dhania), cut in approx. 10 cm lengths
  • 10 g garlic cloves, peeled
  • 40 g olive oil or coconut oil
  • 2 tsp ground cumin (jeera)
  • 2 tsp ground coriander (dhania)
  • ½ tsp ground turmeric (haldi)
  • 1 tsp fine sea salt
  • 100 g water or homemade chicken stock
  • 600 g skinless boneless chicken, leg meat or breast meat, cut in 2-3 cm pieces
  • 70 g tomato purée/concentrate
  • 500 g Greek yoghurt

Method

  1. Chop onions, chillies, ginger, fresh coriander, garlic and olive oil 10 sec/speed 5 then sauté 8 min/Varoma/speed 1.
  2. Avoiding TM blade unit, add cumin, ground coriander, turmeric and sea salt then cook 3 min/Varoma/speed 1.
  3. Add water and cook 5 min/Varoma/speed 1.
  4. Add chicken, tomato purée and yoghurt, stir with TM spatula to coat chicken pieces, cook leg meat 18 min/100°C/reverse/speed spoon or breast meat 15 min/100°C/reverse/speed spoon, then check chicken is cooked through and tender; cook longer if necessary. Transfer to a warm serving bowl and serve.

 

Authors’ Tips

  1. The sauce is thick and plentiful which is authentic to how curries with sauce are served in India.
  2. To serve 8, use 1000 g chicken and cook 5 minutes longer in step 4. Serve with a vegetable curry such as spicy green beans with coconut – see Fast and Easy Indian Cooking for the recipe.
  3. Cover and keep warm in a preheated oven at 60°C without fan/150°F/gas 1/Aga warming oven while you use your TM to cook a rice dish.
  4. This recipe is gluten free: read all ingredient labels to make sure that all your ingredients are gluten free.
  5. For dairy free, use a dairy free coconut yoghurt instead of Greek yoghurt.
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