Page Contents: Recipe | Serving Suggestions
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.
[Version 2 can now be found here!]
Japanese Chicken Curry (Version 1)
A mild, sweet, roux-based curry made in the Thermomix.
Ingredients
Roux
- 60 g 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
- 20 g vegetable oil
- 600 g chicken thighs cut into 3cm pieces
- 2 carrots peeled and cut on the diagonal into 2cm pieces
- 350 g sweet potato peeled and cut into 3cm pieces
- 500 g water (approx)
- 2 tbsp Thermomix vegetable stock concentrate
- 1 tsp garam masala
- 500 g cauliflower florets
Instructions
- 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
- 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
- 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
- Add onion, garlic and ginger into the Thermomix bowl and chop for 5 seconds | Speed 5
- Scrape down the sides of the bowl, add oil and cook with the MC off for 5 minutes | Varoma | Speed 2
- Add chicken to the bowl and cook with the MC off for 5 minutes | Varoma | Reverse | Speed soft
- 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
- Use a plastic ladle to spoon out approximately 2 cups of the liquid into the bowl with the roux and stir to combine
- Add roux mixture into the Thermomix bowl; put cauliflower into Varoma bowl, assemble and cook for 15 minutes | Varoma | Reverse | Speed soft
- Remove the Varoma and cook the curry with the MC half off for 5 minutes | 100C | Reverse | Speed soft
- Carefully stir the cauliflower into the curry
Notes
- When making the roux, put the ingredients around the blades and avoid the centre of the bowl so that they can mix together properly.
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Serving Suggestions
1. Serve with steamed rice or noodles (soba, udon or ramen)
[Last updated: September 1, 2013]
