Japanese Golden Curry Recipes

JAPANESE CURRY CHICKEN

Japanese Curry Chicken image

Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It's the definition of umami! Oishii desu ne!? (Delicious, isn't it!?)

Provided by Idachef

Categories World Cuisine Recipes Asian Japanese

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ pounds skinless, boneless chicken breast, or more to taste
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
5 ⅓ cups water, divided
1 (7.75 ounce) package curry sauce mix (such as S&B® Golden Curry®)
1 (15 ounce) can peas, drained
5 new potatoes, halved
1 (8 ounce) package sliced cremini mushrooms
2 medium carrots, chopped
1 medium onion, chopped
2 cups jasmine rice (such as Mahatma®)

Steps:

Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Scoop rice into bowls and serve curry on top.

Nutrition Facts : Calories 652.5 calories, Carbohydrate 94.6 g, Cholesterol 65 mg, Fat 13.8 g, Fiber 6.2 g, Protein 37.2 g, SaturatedFat 2.4 g, Sodium 1749.7 mg, Sugar 4.5 g

JAPANESE GOLDEN CURRY

Japanese Golden Curry image

This recipe is something I came up with to go with a box of Golden Curry Sauce mix I spontaneously purchased (what a find!). I made it with just veggies but I think adding some protein (chicken, beef, tofu, etc) would be great too. The flavors are so savory with a hint of spice (cinnamon?). You can find Golden Curry at most grocery stores in the Asian section - I found mine at an average Ralphs.

Provided by sofie-a-toast

Categories Curries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons oil
1 1/2 cups beef (optional) or 1 1/2 cups pork (optional)
1 onion, diced
1 large russet potato, peeled, in bite-size cubes
1 head broccoli, cut into small pieces
1 (14 1/2 ounce) can baby corn, cut in half
1 (3 1/2 ounce) box golden curry sauce mix

Steps:

in a medium/large pot, heat oil and saute onions and protein (if using) until lightly browned.
Add 2 3/4 cups water and potatoes. Cover, reduce heat, and simmer for 5-10 minutes until potatoes and protein is tender.
Break sauce mix into pieces and crumble into pot. Stir until it it melted inches Simmer for 2 minutes.
Add broccoli and corn and cook for 3-5 minutes more, or until cooked through.
Serve hot over rice or noodles.

Nutrition Facts : Calories 292.5, Fat 9, SaturatedFat 1.2, Sodium 57.8, Carbohydrate 50.3, Fiber 8.9, Sugar 9.1, Protein 10

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