Chicken in Yoghurt

We know home cooking is cheaper and healthier but have you ever been intimidated by an array of spices? Thermomix will dispel your fears as it guides you through the ingredients and cook them for you. It will grind, roast and cook everything in one pot – and cleans itself afterwards, so you can relax!


  • 3 cm piece fresh ginger, peeled
  • 3 garlic cloves
  • 1 – 2 fresh chillies, deseeded if preferred
  • 150 g brown onion, peeled and cut into halves
  • ½ red capsicum, cut into pieces
  • 1 carrot, cut into pieces
  • 30 g oil
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp dried chilli flakes, to taste (optional)
  • 1 tsp ground paprika
  • 700 g chicken thigh fillets, cut into pieces (5-6 cm)
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 140 g coconut cream
  • 200 g frozen green peas
  • 2 – 3 sprigs fresh basil, leaves only (Thai basil if preferred)

Place ginger, garlic, chilli and onion into mixing bowl and chop 3 sec/speed 7. Add capsicum and carrot and chop 2 sec/speed 5.Add oil, cumin, turmeric, chilli flakes (optional) and paprika and sauté 3 min. Add chicken and cook 4 min. Add soy sauce, fish sauce and coconut cream and cook 8 min/100°C on reverse. Peas and basil and cook 1 min/100°C/speed 1. Allow to stand for 5 minutes, then serve with cooked rice or noodles. (Blade cover is an option)

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