Thermomix japanese curry sister wah

When you want to cook something quick, easy and one pot, you can't go wrong with Japanese curry. This time, I didn't add meat to the curry. Instead, I fry instant frozen tori katsu that Ketua Rumah got during marketing. Original recipe is with chicken. Feel free to modify! That's the beauty of Thermomix, where you can modify recipes according to you and your family's tastebuds. - Japanese Chicken Curry- (Original recipe) // Ingredients: 1 pc yellow onion cut into wedges 20g oil 300g chicken thigh boneless and skinless cut into cubes 3cm 200 g potatoes cut into cubes 1cm 100g carrots cut into cubes 1cm 1 Japanese curry stock cube (for 0.5l) 1 pinch of salt, adjust to taste 300g water // Preparation: 1. Place onion, oil, chicken, potatoes and carrots into mixing bowl, sauté 4m/120 degrees/reverse/speed 0.5. 2. Add water, boil 4 min/100 degrees/reverse speed spoon. Simmer longer if you want the carrots and potatoes softer. 3. Add curry stock cube, cook 5 min/100 degrees/reverse speed spoon. Add salt to season and serve immediately. If you would like to serve with deep fried tori katsu (I'm using First Pride Crispy Chicken Katsu, RM14.99), omit cubed chicken thigh in the recipe and just sauté vegetables, add water to boil and simmer, and add Japanese curry cube. While Thermomix cooking the curry, you can fry your tori katsu on stove or air fryer. いただきます！^_^ ⚠️TIPS⚠️ Add a cube of chocolate (dark or milk, not white!) to make your Japanese curry creamier and more delicious! Follow Sister Wah Can Cook and instagram for more tips and tricks. #torikatsucurry #japanesefood #thermomixmalaysia #thermomixseremban