Chicken Curry

Quick and easy Japanese chicken curry.
  4   45 mins


1 tbsp Vegetable oil
450g Chicken, sliced
2-3 onions, cut into pieces
2 carrots, cut into pieces
1 potato, cut into pieces
1 pack S&B Golden Curry Mix Mild 92g, chopped
4 cups of cooked rice
Salt and pepper, to taste


  1. Heat 1 tbsp of oil in a large saucepan over medium-high heat, stir fry chicken for 5 minutes or until browned all over.

  2. Add in onion, carrots, potato and 540ml 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. Add S&B Golden Curry Mix into the saucepan, stir until the curry blocks are completely dissolved and the sauce thickened. Cook for a further 5 minutes on low heat, stir constantly.

  5. Serve with rice. Sprinkle hint of salt and pepper to taste.

Japanese Mild Chicken Curry