A family-friendly Thermomix Japanese Chicken Curry that's perfect for an easy midweek dinner! Serve with rice, spring onions, kewpie mayo and picked ginger.
This is a delicious and mild (kid-friendly) Thermomix curry made with katsu style flavours... it's a firm family favourite in our house!
Add steamed rice or cauliflower rice and serve this midweek winner in just 40 minutes.
For more family friendly dinners using chicken, try our classic Lemon & Herb Roast Chicken, Chicken Parma Balls or Chicken and Bacon Risotto.
Why You're Going To Love This Recipe
Add this to your next meal plan and I promise it will be on high rotation immediately afterwards!
- Kid-Friendly - this mild Thermomix Japanese Chicken Curry has classic sweet katsu style flavours with the addition of sliced carrots and beans.
- Ready in 40 Minutes -from start to finish, this easy Thermomix dinner will be on the table in just 40 minutes.
- Takeaway At Home - forget buying expensive takeaway food! This tastes just like your favourite Japanese restaurant... but cheaper and even more tasty!
- Freezer-Friendly - got leftovers? No problem! Freeze them for an easy 'defrost and reheat' lunch or dinner.
What You Need
While the ingredients list for Thermomix Japanese Chicken Curry may look extensive... I promise you'll already have the majority of these ingredients at home!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Onion - Use a regular brown onion, chopped in half
- Garlic & Ginger - save time by using jarred minced garlic and ginger or mince your own
- Curry Powder - like Keens brand
- Tomato Paste - this adds a beautiful richness to the curry
- Liquid Chicken Stock - use pre-made liquid chicken stock or add ½ tablespoon of homemade chicken stock to water and mix
- Chicken - use chicken thighs cut into smaller chunks
- Carrots & Green Beans - sliced
- Apple Sauce - this adds a lovely sweetness to the curry
- Soy Sauce - use regular (not light or dark) soy sauce
- Honey - for sweetness
- To Serve - steamed rice, kewpie mayo, sliced spring onions, sesame seeds and pickled ginger.
Step By Step Instructions
The Thermomix makes it so simple to prepare our Japanese Chicken Curry recipe.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Saute
Place the halved onion into the Thermomix bowl and mix until finely grated.
Add the ginger, garlic and oil and saute until softened and fragrant.
Step 2 - Cook
Add the curry powder, tomato paste, liquid chicken stock and chicken.
Cook for 20 minutes.
Step 3 - Add The Vegetables & Sauces
Add the carrots, beans, apple sauce, soy sauce and honey and cook for 10 minutes.
Step 4 - Serve
Serve with steamed rice, kewpie mayo, sliced spring onions, pickled ginger and sesame seeds.
Expert Tips
Make the perfect Thermomix Japanese Chicken Curry by following our top tips!
- Chop the chicken thighs (or chicken breasts) into small 2cm cubes to allow for quick cooking.
- You can use jarred minced garlic and ginger or mince your own.
- I recommend using carrots and green beans in the curry, but you can substitute for other vegetables if you prefer.
- Kewpie mayonnaise is a Japanese mayonnaise that can be bought from the Asian section of any major supermarket.
- Bulk out the meal by serving with steamed rice and extra vegetables on the side.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Freeze leftovers for up to 2 months.
FAQs
Yes, this recipe is suitable for all models of the Thermomix. If using the TM31, please note that the bowl size is smaller (do not exceed the MAX line at any stage).
Absolutely! Simply mix ½ tablespoon of your homemade chicken stock through 250g of water.
Yes! It's a very mild curry with sweet flavours making it perfect for kids!
Related Recipes
Looking for more tasty Thermomix dinners?
Here's a few more of our most popular recipes:
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Thermomix Japanese Chicken Curry
Equipment
- Thermomix
Ingredients
- 1 brown onion halved
- 30 g vegetable oil
- 2 teaspoon minced garlic
- 2 teaspoon minced ginger
- 10 g curry powder
- 30 g tomato paste
- 250 g liquid chicken stock
- 600 g chicken thighs cut into 2cm pieces
- 200 g carrots sliced
- 100 g green beans halved
- 80 g apple sauce
- 15 g soy sauce
- 20 g honey
- 2 spring onions chopped
- sesame seeds to sprinkle
- picked ginger to serve
- brown rice to serve
- kewpie mayo to serve, see notes
Instructions
- Place the halved onion into the Thermomix bowl and chop for 2 seconds, Speed 6. Scrape down the sides of the bowl. Add the oil, garlic and ginger and saute for 3 minutes, Varoma, Speed 2.
- Add the curry powder, tomato paste, liquid chicken stock and chicken and cook for 20 minutes, Varoma, REVERSE, Stir Speed.
- Add the carrots, beans, apple sauce, soy sauce and honey and cook for a further 10 minutes, Varoma, REVERSE, Stir Speed.
- Serve with steamed rice (or any rice), spring onions, sesame seeds, pickled ginger and kewpie mayo.
Notes
- Chop the chicken thighs (or chicken breasts) into small 2cm cubes to allow for quick cooking.
- You can use jarred minced garlic and ginger or mince your own.
- I recommend using carrots and green beans in the curry, but you can substitute for other vegetables if you prefer.
- Kewpie mayonnaise is a Japanese mayonnaise that can be bought from the Asian section of any major supermarket.
- Bulk out the meal by serving with steamed rice and extra vegetables on the side.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Freeze leftovers for up to 2 months.
Tash says
Hubby reckons best takeout he’s had in a long time. Absolutely delicious and easy to get on the table quickly. Thank you for an amazing meal.
Lucy says
We're so glad you liked it!
Lisa says
So good! I made this into a vegetarian curry, by omitting chicken and replacing with veg stock.
Do you think I can double the sauce and freeze some?
Lauren Matheson says
Hi Lisa, so glad you enjoyed it! As long as the mixture is below the maximum capacity of your machine, that should be fine. Please note the cooking time will vary x
Sue says
I'm wondering about a substitute for apple sauce - the only ones I can find in my area a full of sugar.
Lucy says
You could make your own using boiled and pureed apples.
Sarah says
what is the Varoma stir speed please?
Lucy says
Hi Sarah, Varoma is the temperature and soft/stir is the speed. 🙂
Erin says
Absolutely delicious. Even my fussy children gobbled it up.
Lucy says
Fantastic!!!
sarah says
Hi Erin when doing the Varoma part what did you set it too please
Andrea says
Delicious. Delectable. Divine.
The whole house smelled of this scrumptious curry and was so easy to whip up.
Thank you
Lucy says
Fantastic!
Angela says
Delicious ? And so easy. This will definitely be made again.
Kylie says
Enjoyed by the whole family & hubby commented that it tasted exactly like what you buy as Japanese takeaway. Will definitely be making again.
Lucy says
Yay! That's so great to hear!
Simon says
This was absolutely amazing. Top three favourite recipes now, hands down. Side note I changed out the beans for peas as I dont like beans, and I served with pasta instead of rice.
Lucy says
Fantastic!!!
Leila says
Loved it! We had no apple sauce so just cut up apple wedges! Great hit with all the family.
Lucy says
That's fantastic! Thank you!
Libby says
What kind of curry powder do you recommend?? Thank you
Lauren Matheson says
Hi Libby, we usually just use 'Keens' Curry Powder which you can find at the supermarket 🙂