Japanese Golden Chicken Curry

barbara lentz


Delicious. Pick your spice level for the curry cubes. Hearty and filling. Warms you up.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1 medium
    sweet onion chopped
  • 2
    boneless skinless chicken thighs diced
  • 4 oz
    mushrooms sliced
  • 4 c
  • 1 large
  • 1 pkg
    s & b golden curry 5 cubes
  • 2 Tbsp
    tonkatsu sauce
  • 1 Tbsp
  • 1 tsp
  • 3 Tbsp
    brown sugar
  • 1
    fuji apple peeled cored and grated
  • 1/2 c
    carrots shredded
  • 1 c
    frozen peas

How to Make Japanese Golden Chicken Curry


  1. In a skillet add some oil and add the onion and mushrooms. Cook until mushroom have given off their moisture. Add the chicken and brown on all sides. Add mixture to a large pot and add the water and potatoes. Bring to a boil and cook until the potatoes are almost softened. About 10 minutes.
  2. Add the Tonkatsu sauce, ketchup, salt, brown sugar & S & G curry cubes. Stir until the cubes have melted. Add the apple, carrots, and peas. Cook until the peas are warmed through. Serve

Printable Recipe Card

About Japanese Golden Chicken Curry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese

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