Thermomix Japanese Chicken Curry

A family-friendly Thermomix Japanese Chicken Curry that's perfect for an easy midweek dinner! Serve with rice, spring onions and pickled ginger.

Course Dinner

Cuisine Japanese

Prep Time 10

Cook Time 33

Total Time 40

Servings serves

Calories 437kcal

Cost $10

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.

RECIPE NOTES & 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.