Japanese Curry using S&B Golden Curry

A serving of Japanese Curry with chicken, topped with pickled red ginger.

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5 from 1 vote

Japanese Curry using S&B Golden Curry

Whip up an incredibly tasty Japanese curry in just 20 minutes and 5 key ingredients using S&B Golden Curry mix.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: Japanese

Servings:

Calories: 307kcal

Author: Helen

Equipment

Ingredients

1 tbsp neutral oil
1 onion finely chopped
2 carrots sliced
2.5 cups water (Note 1)
14 oz chicken thighs or pork shoulder chopped into bite-sized pieces (Notes 2&3)
4 S&B curry roux cubes (Note 4)
1 tbsp honey (Note 5)

Metric - US Customary

Instructions

Place a frying pan on a medium heat and add 1 tablespoon of oil. Add the chicken or pork and cook for a few minutes until it starts to brown. Then remove and set aside.
Fry the onions for a few minutes until they are translucent, adding a little more oil if you need to.
Then add the carrot slices and fry for a few more minutes.
Add the water, bring it to boil, then simmer on a low heat for 10 minutes.
Add the curry roux cubes and stir until it thickens and stir in the honey.
Add the browned chicken or pork and simmer for 5 more minutes with the lid on until cooked through.
Serve with rice and your choice of toppings.

Notes

Water: The amount of water in the recipe is for S&B curry mix. If you are using a different brand of curry mix, check the packet instructions, as the amount of water required may vary between brands.
Chicken thighs: You can use chicken breasts instead of thighs, but I personally find them too lean and dry. Leftover cooked rotisserie chicken is another convenient option.
Pork shoulder: You can also use pork tenderloin for a leaner option or pork belly for a richer curry.
S&B curry cubes: Feel free to use another brand or curry mix. Remember to check the instructions on the package. The amount of water you need to add may vary between brands.
Honey: Substitute with the same amount of sugar.

Storage:

Leftovers taste great the next day, and the curry freezes well too. I recommend cooking up a large batch, so you can save some for later. The curry can be stored in the fridge for up to 3 days and frozen for up to 3 months. You can use your stove or microwave to reheat.

Nutrition