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Japanese Chicken Curry (Version 2)

Here’s an updated version of the Japanese chicken curry recipe.  To make the sauce smoother than the original, the sauce ingredients have been processed for longer and at higher speeds.

Serves 4-6

Japanese Chicken Curry V2Ingredients


60g vegetable oil

30g (3 tbsp) self-raising flour

10g (2 tbsp) curry powder

1/4 tsp cayenne pepper

pinch ground black pepper

15g (1 tbsp) tomato paste

20g (1 tbsp) Worcestershire sauce


1 apple, peeled, quartered and deseeded

30g water

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

2 tbsp Thermomix vegetable stock concentrate

1 tsp garam masala

500g cauliflower florets


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 and water into the Thermomix bowl and purée for 5 seconds/Speed 7; scrape down the sides and purée for another 5 seconds/Speed 7; remove to a small bowl

4. Add onion, garlic and ginger into the Thermomix bowl and chop for 10 seconds/Speed 7

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 and cook with the MC half off for 15 minutes/100C/Reverse/Speed soft

8. Use a plastic ladle to spoon out about 1 cup 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. Carefully stir the cauliflower into the curry


Tips and Hints

1. 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

1. Serve with steamed rice


6 comments on “Japanese Chicken Curry (Version 2)

  1. Lisa
    April 13, 2015

    Trying the recipe now. I think you forgot to put in the amount of water required to cook the carrots and potatoes. Is the chicken fried or cooked with water?

    • ifwehavetoeat
      April 13, 2015

      How’d you go? The chicken is cooked with sauce… This one is an “all-in-one” TMX recipe…

      • ifwehavetoeat
        April 13, 2015

        Also, it’s been a while since I’ve cooked this but you shouldn’t need to add extra water as there tends to be a lot of moisture in everything else… I’ll give it a go this weekend to double check…

  2. Lisa
    April 14, 2015

    I am not sure what it is suppose to taste like but my hubs said it was good. I looked at version 1 and it said that it needed 500g of water so worked it out from that amount. Will definitely make it again, just got the thermomix not too long ago so am playing around with it. I added a bit of coconut paste and honey to it too. Thank you so much for sharing this recipe!

  3. Lisa
    April 14, 2015

    Let me know how your second attempt goes.

    • ifwehavetoeat
      April 20, 2015

      Hi Lisa, I made this on the weekend as promised (actually did it twice to be sure!) and discovered that there is enough liquid in the ingredients so that you don’t have to add anymore. However, if you want a runnier curry, then feel free to add some water. Have posted a pic on the Facebook page – https://www.facebook.com/ifwehavetoeat.

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This entry was posted on November 3, 2013 by in Mains and tagged , , , , , , .
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