Easy Japanese Chicken Curry

Charlie & David

This recipe is brought to you by our friends at Asian Inspirations.


Serves: 4-5 people Cook: 30 mins


  • 1 tbsp vegetable oil
  • 450g chicken breast or thigh fillet
  • 540ml water
  • 1 onion (cut into pieces)
  • 2 carrots (cut into pieces)
  • 1 potatoes (cut into pieces)
  • 1 box S&B Golden Curry Sauce Mix 92g
  • Salt and pepper (to taste)


  1. Heat 1 tbsp of oil in a large saucepan over medium-high heat, stir fry meat for 5 minutes or until browned all over.
  2. Add in vegetables and water, bring to boil.
  3. Reduce heat to medium-low. Cover and simmer for 20 minutes or until chicken and vegetables are cooked through.
  4. Break S&B Golden Curry block into pieces and add into the saucepan, stir until the curry blocks are completely dissolved and the sauce comes thick. Cook for a further 5 minutes on low heat, stir constantly.
  5. Serve with rice.
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