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Women's Weekly Chicken Curry



6 portion(s)

  • 1 medium onion, peeled and quartered
  • 1 garlic clove
  • 1 green capsicum, deseeded and roughly chopped
  • 1 tbs butter or margarine
  • 1 apple, peeled,cored and quartered
  • 2 tomatoes, quartered
  • 1/4 cup plain flour
  • 1 tbs curry powder
  • 1 tbs allspice
  • 1 tsp ground ginger
  • t tsp salt
  • 1/4 tsp pepper
  • 300-500g shredded cooked chicken
  • 2 chicken stock cubes
  • 1 1/2 cups hot water

Recipe's preparation

    To make:
  1. place onion and garlic into bowl and chop 5 sec/speed 5

    add capsicum and chop 3-5 sec/speed 5

    scape down sides of bowl

    add butter/margarine and saute 5 min/100 degrees/speed 2

    add apple and tomatoes and chop 5 sec / speed 5

    add flour, curry, allspice, ginger, salt and pepper and mix 5sec/speed2

    add chicken, stock powder and water and cook 15mins/100dgrees/reverse/speed 1



Have your rice cooking on the stove top as you make this curry - or, once the curry is finished, clean bowl and make a quantity of rice as per your everyday cookbook.

The original Women's Weekly recipe uses chicken breast. My local supermarket sells cooked shredded chicken in the deli, so I just buy this - saves the cutting up of chicken breast and the additional cooking time it would take.

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Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Delicious!!! I put half the

    Submitted by LexieS on 26. May 2015 - 19:41.

    Delicious!!! I put half the curry and all spice due to hubby being a bit sensitive to hot food! Big Smile


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