A family-friendly Thermomix Japanese Chicken Curry that's perfect for an easy midweek dinner! Serve with rice, spring onions and picked ginger.
Hands up if you love curry? And what about Japanese food? Well this recipe combines the best of both worlds! A delicious Thermomix curry made with katsu style flavours..... YUM!
This Thermomix Japanese Chicken Curry takes just 30 minutes to cook and is honestly just the most delicious thing ever! I like to serve it with:
- brown rice (any rice is fine!)
- picked ginger
- spring onions
- sesame seeds
- kewpie mayo
You can always add some extra steamed greens on the side if you like!
This recipe has been converted to the Thermomix from this original recipe on Taste.com. I'd made it lots of times the conventional way, but I love that in the Thermie you can basically set and forget! The perfect midweek meal.
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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, Stir Speed.
- Add the carrots, beans, apple sauce, soy sauce and honey and cook for a further 10 minutes, Varoma, 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.
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 🙂