Serves 8


  • Chicken Thighs, 1 kilogram (cut into bite-size pieces)
  • Salt, ½ tablespoon
  • Pepper, ½ tablespoon
  • Cooking Oil, 1 tablespoon
  • Onions, 2 (cut into wedges)
  • Minced Ginger, 1 tablespoon
  • Minced Garlic, 2 tablespoons
  • Carrots, 300 grams (cut into large chunks)
  • Grated Apples, ½ cup (approx. 1 medium size apple)
  • Honey, 2 tablespoons
  • Water, 800ml
  • Japanese Curry Premix, 1 box
  • Potatoes, 4 (cut into large chunks and soak in cold water for 30 minutes)
  • Soya Sauce, 2 tablespoons
  • Ketchup, 1½ tablespoons 
  • Hard Boiled Eggs, 8



  1. Season chicken thigh pieces with salt, pepper and set aside for later use.
  2. In a 4.5L Thermos® Shuttle Chef® inner pot, heat cooking oil over medium heat, add onions and stir fry till onions turn translucent.
  3. When onions turn translucent, add minced ginger, minced garlic and mix well.
  4. Add chicken thigh pieces and stir fry for 5 minutes. After 5 minutes, add carrots, grated apples, honey, water, Japanese curry premix and bring it to a boil.
  5. When boiling, add potato chunks, soya sauce and ketchup. Simmer for 5 minutes on low heat and stir occasionally. 
  6. After 5 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 2 hours.
  7. Before serving, enjoy the Japanese curry chicken with rice and hard boiled eggs!



  • This recipe is based on using a 4.5L Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredients quantities based on the capacity of your Shuttle Chef®.


Photo and recipe courtesy of Thermos Singapore team.