This recipe was adapted from a thermomix recipe by Manalis. Here is the link to the original one: https://www.recipecommunity.com.au/main-dishes-meat-recipes/chicken-katsu-curry/tac48cr1-e616c-285934-cfcd2-6g7ipiz9 

This was my take:

Serves 4 large portions - you can freeze the sauce

Ingredients:

  • 2 tablespoons oil
  • 2 onions
  • 5 cloves garlic
  • 2 carrots
  • 1/2 teaspoon xantham gum
  • 2 teaspoon curry powder
  • 400 g chicken stock
  • 2 teaspoon honey substitute 
  • 4 teaspoons tamari
  • 1 bayleaf
  • 1 teaspoon garam masala

Method:

Put garlic & onions into bowl. Chop 10 seconds Speed 4.

Scrape down sides, add oil & cook at 100 degrees speed 1, 4mins.

Add carrots, chop for 5 sec speed 5.

Cook for 10 mins, speed 2, 80 degrees.

Add curry powder & xantham. Cook 1 min, speed 2, 80 degrees.

Add honey substitue, tamari and bay leaf. Cook 5 mins, speed 1, 100 degrees.

Add stock and garam masala and continue to cook for 20 mins, speed 1, 100 degrees.

To smooth the sauce slowly bring up to speed 10 for at least 30 seconds or until desired consistency.

Serve with chicken shnitzel crumbed with pork crumbs and konjac rice