A rich and creamy Japanese curry made with tender marinated chicken, potatoes, carrots and red onion. S&B Golden Curry gives the dish its classic savoury curry flavour, with optional milk, coconut milk or peanut butter for extra richness.
Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Serves: 2
Cuisine: Japanese
Course: Main Dish
Tags: Japanese Curry · Chicken Curry · Comfort Food · One-Pan Meals · Japanese Recipes
Ingredients
For the Curry
- 300g chicken breast or thigh, cut into bite-sized pieces
- 4 cubes S&B Golden Curry Sauce Mix, hot or mild
- 240ml water
- 100ml milk or coconut milk
- 1 red onion, shredded
- 1 medium carrot
- 1 medium potato
- 2 tsp cooking oil
- 1 tsp cornflour
- 1 tsp peanut butter or sesame sauce
- Ground white pepper, to taste
- Japanese sliced pickled pink ginger, to serve
Chicken Marinade
- 2 tsp soy sauce
- 1 tsp cooking oil
- 1 tsp sugar
- 1 tsp rice wine
- 1 tsp cornflour
Method
1. Marinate the chicken
Cut the chicken into bite-sized pieces.
Add the soy sauce, oil, sugar, rice wine and cornflour.
Mix well and leave to marinate for 30 minutes.
2. Cook the vegetables
Dice the potato and carrot into small cubes.
Heat 1 tsp oil in a frying pan over medium heat.
Add the potato and carrot and stir-fry until fragrant and lightly browned.
Transfer to a bowl and set aside.
3. Cook the chicken and onion
Heat the remaining oil in the same pan over low to medium heat.
Add the shredded red onion and cook until softened and fragrant.
Add the marinated chicken and stir-fry until lightly golden brown.
4. Simmer the curry
Return the potatoes and carrots to the pan.
Add enough water to just cover the ingredients.
Bring to a boil, then cover and simmer for approximately 15 minutes, or until the chicken and vegetables are tender.
5. Add the curry sauce mix
Reduce the heat to low.
Add the S&B Golden Curry Sauce Mix cubes.
Stir continuously until the curry cubes have completely dissolved.
6. Thicken the curry
Cover and simmer over low heat until the curry becomes thick, rich and creamy.
Stir occasionally to prevent the sauce from sticking to the pan.
7. Make it richer
For a richer curry, add 100ml milk or coconut milk and stir well.
You can also add 1 tsp peanut butter or sesame sauce for extra depth and nuttiness.
8. Serve
Add some shredded onion and season with ground white pepper.
Serve hot with steamed Japanese rice and Japanese pickled pink ginger.
