Japanese Chicken Curry (Batch Cooking)

🧾 Ingredients

• 600 g boneless chicken (bite-sized chunks)
• 2 medium onions (sliced)
• 400–500 g potatoes (roughly 3 cm chunks)
• 2 cloves garlic (minced)
• small piece ginger (minced)
• 99 g S&B Golden Curry Sauce Mix Mild (one whole tray — half of a 198 g pack)
• 1 tbsp oil
• 650 ml water to start (plus extra to adjust consistency)

Optional (recommended):

• 1–2 carrots (chunks)
• 150 ml coconut milk (replace 150 ml of the water, rather than adding extra liquid)
• 1–2 tsp soy sauce (only if needed after tasting)
• 1 tsp butter (finish)
• 1–2 tbsp grated apple OR 1 tsp sugar/honey
• A handful of cabbage (roughly chopped, added in last 5 min of simmer)

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🍚 Rice

Cook rice separately in rice cooker.

Makes about 4 generous portions with rice, using the entire 99 g tray so no opened curry mix is left over.

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🔥 Instructions

1. Brown chicken

• Heat oil in a large pot or deep pan over medium-high heat
• Add chicken chunks in batches, brown quickly on all sides (don’t cook through)
• Remove chicken and set aside

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2. Caramelize onions (key step)

• Lower heat to medium-low
• Add onions
• Cook 15–20 minutes
• Stir occasionally until golden/light brown

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3. Add aromatics

• Add garlic + ginger
• Cook ~30 seconds

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4. Add vegetables + chicken

• Add potatoes (+ carrot if using)
• Return chicken to pan
• Stir 1–2 minutes

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5. Simmer

• Add 650 ml water (or 500 ml water + 150 ml coconut milk if using)
• Bring to boil, then lower heat
• Simmer partly covered for 20–25 min, stirring occasionally, until potatoes are tender and chicken reaches 74°C in the center
• Add a splash of water if needed to prevent the pan drying out

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6. Add curry sauce mix

• Turn heat off
• Break up and add the entire 99 g tray of curry sauce mix
• Stir until fully dissolved

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7. Final simmer

• Simmer gently 5–10 min until thick
• Stir along the bottom so the thick sauce doesn’t catch
• If too thick, add water a little at a time; if too thin, simmer a little longer

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8. Finish

• Taste first — the curry mix already contains salt and sweetness
• Add soy sauce only if needed
• Add grated apple OR a little sugar only if you want more sweetness
• Add butter (optional but recommended)

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9. Rest (important)

• Turn off heat
• Let sit 5 minutes

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🍽️ Serve

• Rice on plate
• Curry on the side or on top

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⚠️ Key Tips

• Proper onion browning = depth
• Light chicken browning = flavor
• Start with 650 ml liquid and adjust after the sauce mix dissolves — doubling the old recipe’s water would make the sauce too thin
• Coconut milk is optional: leave it out for the classic Japanese version
• Add curry sauce mix after simmering (not before)
• Resting improves taste and thickness

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👍 Result

• Thick, glossy curry
• Balanced sweet/savory flavor
• Restaurant-style depth

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🧊 Batch Storage & Reheating

• Divide curry into shallow containers and refrigerate promptly — within 2 hours, or 1 hour if the room is above 32°C
• Keep the fridge at 4°C or below and eat refrigerated portions within 3–4 days; freeze portions you won’t eat in that time
• Store cooked rice separately and chill it promptly too
• Reheat only the portion you need to 74°C throughout, stirring and adding a splash of water to loosen the sauce
• Frozen potatoes may become softer or grainier after thawing

Storage guidance: FoodSafety.gov — Leftovers.