Creamy Chicken Curry with Tomatoes and Almonds in Thermomix

Name: Creamy Chicken Curry with Tomatoes and Almonds in Thermomix
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: Indian
Ingredients: Chicken thighs - 750 grams; Lime juice - 40 grams; Salt - 0.5 teaspoon; Pepper - 2 pinches + Pepper - 2 pinches; Paprika - 1 tablespoon; Curry - 1 tablespoon + Curry - 1 tablespoon; Ground cinnamon - 0.25 teaspoon; Ground garlic - 0.25 teaspoon; Shallots - 2; Garlic cloves - 2; Ginger - 5 grams; Butter - 50 grams; Tomato sauce - 150 grams; Tomato paste - 50 grams; Brown sugar - 30 grams; Salt - 1 teaspoon; Almond powder - 20 grams; Water - 50 grams; Fresh coriander - 2 tablespoons

TThermomix

Prep20 min

Cook1h 20min

Cuisine: Indian

This creamy chicken curry with tomatoes and almonds is the kind of dish you prepare when you want a quick trip to India without leaving the kitchen. The chicken, first marinated in lime juice and a well-spiced blend of seasonings (paprika, curry, a hint of cinnamon that makes all the difference), becomes incredibly tender and already absorbs all the flavors.

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

Chicken thighs - 750 grams
Lime juice - 40 grams
Salt - 0.5 teaspoon
Pepper - 2 pinches + Pepper - 2 pinches
Paprika - 1 tablespoon
Curry - 1 tablespoon + Curry - 1 tablespoon
Ground cinnamon - 0.25 teaspoon
Ground garlic - 0.25 teaspoon
Shallots - 2
Garlic cloves - 2
Ginger - 5 grams
Butter - 50 grams
Tomato sauce - 150 grams
Tomato paste - 50 grams
Brown sugar - 30 grams
Salt - 1 teaspoon
Almond powder - 20 grams
Water - 50 grams
Fresh coriander - 2 tablespoons

Thermomix Instructions

Place 750 grams of chicken thighs (boneless, skinless upper thighs cut into approximately 3 cm pieces) into a container in the Thermomix bowl.

Pour 40 grams of lime juice into a container in the Thermomix bowl.

Add 0.5 teaspoon of salt into the Thermomix bowl.

Add 2 pinches of pepper into the Thermomix bowl.

Add 1 tablespoon of paprika into the Thermomix bowl.

Add 1 tablespoon of curry into the Thermomix bowl.

Add 0.25 teaspoon of ground cinnamon into the Thermomix bowl.

Add 0.25 teaspoon of ground garlic into the Thermomix bowl.

Mix well.

Marinate for at least 60 minutes (or overnight in the fridge).

Add 2 shallots cut in half into the Thermomix bowl.

Add 2 garlic cloves into the Thermomix bowl.

Add 5 grams of peeled ginger into the Thermomix bowl.

Add 50 grams of butter cut into pieces into the Thermomix bowl.

Add the lid with the measuring cup.

Mix 3 sec / speed 6.

ThermomixMix·Speed 6·3s

Scrape down the sides of the bowl with the spatula.

Add the lid with the measuring cup.

Sauté 5 min / 120°C / speed 1.

ThermomixSauté·120°C·Speed 1·5m 30s

Add 150 grams of tomato sauce into the Thermomix bowl.

Add 50 grams of tomato paste into the Thermomix bowl.

Add 30 grams of brown sugar into the Thermomix bowl.

Add 1 tablespoon of curry into the Thermomix bowl.

Add 1 teaspoon of salt into the Thermomix bowl.

Add 2 pinches of pepper into the Thermomix bowl.

Add 20 grams of almond powder into the Thermomix bowl.

Add 50 grams of water into the Thermomix bowl.

Add the chicken pieces and all the marinade into the Thermomix bowl.

Add the lid with the measuring cup.

Cook 15 min / 120°C / spoon speed.

ThermomixCook·120°C·15 min reverse

Serve with basmati rice, naan, mango chutney, or simply some plain yogurt.

Sprinkle 2 tablespoons of chopped fresh coriander over the plates in the Thermomix bowl.

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