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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

Japanese Chicken CurryIngredients


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


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


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]