Japanese Chicken Curry (Version 1)
Japanese curry is a favourite of ours, but I’ve never tried to make at home. I decided to have a go using the Thermomix as it works well for many of the steps in the recipe – like making the roux and puréeing the apple. This recipe is based on one that I found on a blog called No Recipes and I’ve converted it for the Thermomix. My curry sauce wasn’t as smooth as it should be (but still tasted fantastic), so I’ve labeled this version 1 and I’ll adjust the recipe some time soon.
Serves 4-6
Ingredients
Roux
60g vegetable oil
3 tbsp self-raising flour
2 tbsp curry powder
¼ tsp cayenne pepper
pinch ground black pepper
1 tbsp tomato paste
1 tbsp Worcestershire sauce
Curry
1 apple, peeled, deseeded and quartered
2 large onions, peeled and quartered
4 cloves garlic, peeled
1 tbsp minced ginger
20g vegetable oil
600g chicken thighs, cut into 3cm pieces
2 carrots, peeled and cut on the diagonal into 2cm pieces
350g sweet potato, peeled and cut into 3cm pieces
~500g water
2 tbsp Thermomix vegetable stock concentrate
1 tsp garam masala
500g cauliflower florets
Instructions
1. Prepare the roux by adding oil and flour into the Thermomix bowl and cook with the measuring cup (MC) off for 5 minutes/100C/Speed 2
2. Add curry powder, cayenne pepper, black pepper, tomato paste and Worcestershire sauce and cook with the MC off for 2 minutes/100C/Speed 1; remove to a medium heatproof bowl
3. Put apple in the Thermomix bowl and purée for 5 seconds/Speed 8; scrape down the sides and purée for another 5 seconds/Speed 3; remove to a small bowl
4. Add onion, garlic and ginger into the Thermomix bowl and chop for 5 seconds/Speed 5
5. Scrape down the sides of the bowl, add oil and cook with the MC off for 5 minutes/Varoma/Speed 2
6. Add chicken to the bowl and cook with the MC off for 5 minutes/Varoma/Reverse/Speed soft
7. Add apple, carrots, sweet potato, stock concentrate and garam masala to the bowl, add water up to the 2L mark and cook with the MC half off for 15 minutes/100C/Reverse/Speed soft
8. Use a plastic ladle to spoon out approximately 2 cups of the liquid into the bowl with the roux and stir to combine
9. Add roux mixture into the Thermomix bowl; put cauliflower into Varoma bowl, assemble and cook for 15 minutes/Varoma/Reverse/Speed soft
10. Remove the Varoma and cook the curry with the MC half off for 5 minutes/100C/Reverse/Speed soft
11. Carefully stir the cauliflower into the curry
Tips and Hints
When making the roux, put the ingredients around the blades and avoid the centre of the bowl so that they can mix together properly.
Serving Suggestions
Serve with steamed rice
[Version 2 can now be found here]
if we have to eat 
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