Japanese Chicken Curry Ingredients

Main Ingredients

• Chicken (breast or thigh) - 300g
• S&B Golden Curry Sauce Mix (Hot or Mild) - 4 Cubes
• Water - 240ml
• Milk Or Coconut Milk - 100ml
• Red Onion, Shredded - 1
• Carrot, Medium Size - 1
• Potato, Medium SIze - 1
• Oil - 2 tsp
• Cornstarch - 1 tsp
• Peanut Butter or Sesame Sauce - 1 tsp
• Ground White Pepper - To Taste
• Japanese Sliced Pickled Pink Ginger (Optional) - To Taste

Marinade Ingredients

• Soy Sauce - 2 tsp
• Oil - 1 tsp
• Sugar - 1 tsp
• Rice Wine - 1 tsp
• Cornstarch - 1 tsp

Directions for Use

Step 1: Dice the potatoes and carrots into small cubes. Heat 1 teaspoon oil in a frying pan and stir-fry the potatoes and carrots until fragrant and lightly brown in color. Pour in a bowl and set aside.
 
Step 2: Heat the rest of oil in a medium frying pan over low heat, add chopped onion and fry them until they have a sweet aroma. Then add the marinated chicken into the pan and stir-fry them until they are lightly golden-brown in color. 

Step 3: Add the potatoes and carrots chunks back to the pan and pour water just cover the ingredients. Bring to a boil. Cover and simmer for 15 minutes or until the meat is tender.

Step 4: Reduce to low heat. Put in the S&B Sauce Mix. Stir until the sauce mix completely dissolved.

Step 5: Cover and simmer until the curry becomes rich and creamy. Stir occasionally.

Step 6: (Optional) Add 100 ml regular milk or coconut milk to enhance the richness. Stir to mix well.

Step 7: (Optional) Add 1 teaspoon of peanut butter to enhance the curry flavour. Stir to mix well.

Step 8: Add some shredded onion and ground white pepper. Ready to serve with steamed rice and some Japanese Sliced Pickled Pink Ginger.

Main Ingredients

• Chicken (breast or thigh) - 300g
• S&B Golden Curry Sauce Mix (Hot or Mild) - 4 Cubes
• Water - 240ml
• Milk Or Coconut Milk - 100ml
• Red Onion, Shredded - 1
• Carrot, Medium Size - 1
• Potato, Medium SIze - 1
• Oil - 2 tsp
• Cornstarch - 1 tsp
• Peanut Butter or Sesame Sauce - 1 tsp
• Ground White Pepper - To Taste
• Japanese Sliced Pickled Pink Ginger (Optional) - To Taste

Marinade Ingredients

• Soy Sauce - 2 tsp
• Oil - 1 tsp
• Sugar - 1 tsp
• Rice Wine - 1 tsp
• Cornstarch - 1 tsp

Directions for Use

Step 1: Dice the potatoes and carrots into small cubes. Heat 1 teaspoon oil in a frying pan and stir-fry the potatoes and carrots until fragrant and lightly brown in color. Pour in a bowl and set aside.
 
Step 2: Heat the rest of oil in a medium frying pan over low heat, add chopped onion and fry them until they have a sweet aroma. Then add the marinated chicken into the pan and stir-fry them until they are lightly golden-brown in color. 

Step 3: Add the potatoes and carrots chunks back to the pan and pour water just cover the ingredients. Bring to a boil. Cover and simmer for 15 minutes or until the meat is tender.

Step 4: Reduce to low heat. Put in the S&B Sauce Mix. Stir until the sauce mix completely dissolved.

Step 5: Cover and simmer until the curry becomes rich and creamy. Stir occasionally.

Step 6: (Optional) Add 100 ml regular milk or coconut milk to enhance the richness. Stir to mix well.

Step 7: (Optional) Add 1 teaspoon of peanut butter to enhance the curry flavour. Stir to mix well.

Step 8: Add some shredded onion and ground white pepper. Ready to serve with steamed rice and some Japanese Sliced Pickled Pink Ginger.

Discover the essential ingredients for making authentic Japanese Chicken Curry at home. This flavorful and comforting dish combines tender chicken, aromatic spices, and a rich curry sauce for a delicious meal that’s perfect for any occasion.