Mawaru Penguindrum: Ringo (Apple) Curry Recipe!

by krizzlybear

In episode 3 of Mawaru Penguindrum, Ringo makes a super-special apple curry, in an attempt to seduce her stalking target and childhood crush, Tabuki. Even when her plans don’t follow through very well as per the predictions from her diary of fate, she still ends up sharing the recipe with the Takakura family, intertwining their storylines together.

Here’s a recipe for a delicious apple curry that serves approximately 4-6.


Chicken – x3 boneless fillets (or volume equivalent), cut into cubes
Onion – x1, diced
Garlic – x1 clove, minced
Chicken curry powder
Potatoes – ~3-4, cubed
Carrots – ~4-5, cut into smaller lengths
Granny Smith Apples – x2, peeled, de-cored, wedged, and cut into smaller bits

This recipe is very flexible.  You can adjust the relative amount of chicken, potato, and carrot to your tastes.  For Tabuki’s curry, Ringo used less carrots, and even grinded them, while overloading on the potatoes, as per Tabuki’s supposed preference.  You can even swap one meat type for another, as the meat used in episode 3 was pork.


1.  Sautee the garlic and onion in a pan with 1-2 tablespoons of butter on medium heat.  When it starts to give off an aroma, add the cuts of chicken.  Mix thoroughly on medium to high heat to let the flavor settle into the meat until it slightly darkens.  You don’t need to cook it all way.  You can start step 2 at the same time, but once step 1 is finished, you can leave it off to the side.

2.  Boil the potatoes, apples, and carrots in a separate pot with 2-3 cups of chicken broth (or alternatively, 2-3 cups of water with 2 tablespoons of chicken broth powder).  Each ingredient takes a different amount of time to boil completely, so you will want to put in the potatoes first, then add the apples after about 10 minutes, and finally the carrots about 6-7 minutes after that.

3.  Add the contents from the pan in step 1 to the stock, and let the chicken boil through.  In the meantime, create a curry roux using the original pan.  Melt 1 tablespoon of butter on low to medium heat, and add curry powder to the butter in small increments until the liquid becomes thick.  If there is still some curry powder remaining from the pack, feel free to add more butter to soften the roux, so you can add the rest to thicken it up again.

4.  Let the pot simmer down after boiling, then add the roux to the pot to thicken the sauce.  The sauce is further thickened by some of the potato and apple that were dissolved into the mix throughout the boiling process.  Let the pot simmer while you stir on low heat.

5.  Serve in approximately equal parts with rice, and enjoy!

Final Thoughts

Curry is a very easy dish to make, as all the ingredients are boiled.  To some, it’s difficult to associate apples with curry, but the sweetness of the fruit adds a nice zesty accent to an already spicy flavour.  The type of apple cultivar used is important, since some types are better suited for cooking than others.  Granny Smiths (most associated with pies) are better than Golden Delicious (which are exclusively meant to be eaten by itself), for example.

Preparing the roux may be the most difficult part of the preparation if you’ve never done a roux before, but one can simply bypass this and just put the curry powder directly into the pot, but it will be slightly more difficult to mix in.

As Ringo originally mentioned, curry is meant to be eaten with loved ones, so be sure to share this with those who deserve it!

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