Chicken Japanese Curry


We love eating all the different kinds of yummy curries from different cuisines at our house….Thai Curry, Vietnamese Curry, Indian Curry, and even Steph and Ayesha Curry! My youngest daughter Taylor recently declared that Japanese Curry is her favorite curry to eat. She explained that she loves it more than other curries because 1) it’s not too spicy 2) the thick gravy-like consistency of the curry when eating it with rice is super yummy and 3) she loves the potatoes in it.

She is certainly correct with all her observations.  Japanese curry is super yummy and not to mention, SUPER EAZY to make.  When I make Japanese Curry, I get an assist from prepackaged S&B Golden Curry Sauce Mix.  The flavor-packed blocks of curry mix are amazing and help make a delicious meal within 30 minutes.  This is a great recipe to cook at any time.

1 pound boneless chicken thighs, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon crushed black pepper
3 cups of water
1 3.2 ounce pack S&B Golden Curry Sauce Mix
8 ounces small gold potatoes, quartered into small chunks
8 ounces carrots, peeled and cut into small chunks
1 small yellow onion, peeled and cut into small chunks
2 garlic cloves, finely minced
1 tablespoon vegetable oil
parsley, finely chopped (for garnish)


Prepare Ingredients – Cut boneless chicken thighs into bite-size pieces.  Season boneless chicken thighs with salt and pepper and set aside.  Chop carrots, potatoes, and onions into small bite-size pieces and set aside.  Mince garlic cloves and set aside.

Make Curry – Heat medium pot on medium-high heat. When the pan is hot, add 1 tablespoon of vegetable oil.  Add chicken and onions and stirfry for about 5 minutes or until the chicken is browned and cooked.  Add potatoes, carrots, and garlic, and mix well.  Pour in the water and bring the pot to a boil.  Lower to medium-low heat and cook with the pot covered for 15 minutes or until potatoes are tender.  Break up the S&B Golden Curry Sauce Mix blocks into even pieces and add it to the pot. Gently mix it in until it is fully dissolved and well incorporated. Serve the curry with a side of Japanese rice and garnish with chopped parsley.


  • Topping the curry and rice with sliced Chicken Katsu makes a super tasty and delicious Katsu Curry option as well.
  • I prefer gold potatoes over red or russet potatoes because it keeps its shape and doesn’t get mushy too easily.  The texture is better too!
  • Make sure the veggies are cut into uniform pieces for even cooking.
  • If the curry is too thick, add a little more water to loosen it up.

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