What is S&B Golden Curry and where do I find it?

S&B Golden Curry is a Japanese curry roux that comes in block form, pre-seasoned with spices, flour, and fats, so all you have to do is dissolve it into a simmering pot of meat and vegetables. You can find it in the Asian or international aisle of most major grocery stores, at Asian markets, or on Amazon. It typically comes in mild, medium, and hot — choose your adventure!

Is Japanese curry spicy?

Not usually! S&B Golden Curry comes in mild, medium-hot, and hot, so you can dial the heat up or down depending on who’s at the table (and how brave they’re feeling). At my house, I always use the mild version because my 8-year old prefers that one. For my spice loving teens, they drizzle chili crisp all over it and I must say, that is so good.

Can I use chicken breasts instead of thighs?

Absolutely. Thighs stay extra juicy and forgiving, but boneless skinless breasts work great too—just don’t overcook them or they’ll get sad and dry.

Why beef tallow? Can I use something else?

Because we’re not here to make average curry. Beef tallow adds a rich, savory depth that takes the veggies from “fine” to “wow.” No tallow? Butter, oil, or your favorite cooking fat will still get the job done.

Do I really need the ketchup and soy sauce?

You can skip them, but you shouldn’t. The curry paste is already so flavorful but that little dash of ketchup and splash of soy sauce add sweetness and umami that make the whole pot taste more layered and restaurant-worthy.

Can I make Japanese curry chicken ahead of time?

Yes! It reheats beautifully and the flavors deepen overnight, so leftovers might just be the best part.

Should I serve it over rice or noodles?

Both are winners. Rice is the classic, cozy choice, but noodles make it fun and slurpable—your kitchen, your rules.

Can I add other vegetables?

Go for it. Mushrooms, bell peppers, or peas all play nicely with this curry. I've also thrown in a bag of frozen okra and that came out amazing.

Can I freeze Japanese Curry Chicken?

Yes! It freezes beautifully for up to 3 months. Portion it out in freezer-safe containers and you’ve got instant future-you meals on standby. You’re welcome, future you.

Japanese Curry Chicken: Flavorful and Simple Dish

Name: Japanese Curry Chicken
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Japanese
Ingredients: 2 tablespoons of beef tallow, butter or olive oil; 8 medium carrots, about 600 grams, cut into bite sized pieces; 3 celery stalks, about 160 grams, cut into bite sized pieces; 2 medium onions, about 315 grams, cut into bite sized pieces; 4 potatoes, about 525 grams, cut into bite sized pieces; 3 cloves garlic, minced; 3 pounds boneless chicken thighs, cut into bite sized cubes; 1 tsp of chicken bouillon; 1 tsp salt; 2 tablespoons of low-sodium soy sauce; 2 tablespoons of ketchup; 1 package (7.8 ounce) S&B Golden Curry Mix

Japanese Curry Chicken

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Japanese curry is a mild (milder than Indian curry), savory, slightly sweet, with lots of umami flavor. Dishes made from Japanese curry are usually thick, stew-like and oh so comforting, especially over rice or noodles. I always have a few packages of Japanese curry cubes on had to make a warm, hearty meal for my family.

This Easy Japanese Curry Chicken is the one pot dinner that’s been on my weekly rotation for over a decade — and for good reason. S&B Golden Curry, beef tallow–sautéed veggies, fresh garlic, a splash of soy sauce, and a secret dash of ketchup. Served over steaming rice.

Author: Ellen
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Sautéing, Slow Cooking
Cuisine: Japanese

Ingredients

Scale

2 tablespoons of beef tallow, butter or olive oil
8 medium carrots, about 600 grams, cut into bite sized pieces
3 celery stalks, about 160 grams, cut into bite sized pieces
2 medium onions, about 315 grams, cut into bite sized pieces
4 potatoes, about 525 grams, cut into bite sized pieces
3 cloves garlic, minced
3 pounds boneless chicken thighs, cut into bite sized cubes
1 tsp of chicken bouillon
1 tsp salt
2 tablespoons of low-sodium soy sauce
2 tablespoons of ketchup
1 package (7.8 ounce) S&B Golden Curry Mix

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Instructions

In a large pot over medium-high heat, add butter or oil. Add all your vegetables; carrots, celery, onion and potatoes. Stir to combine and allow the vegetables to to start to get tender while stirring occasionally for 15 minutes.
Add chicken, salt, bouillon, soy sauce and ketchup and stir to combine. Allow the chicken to cook while stirring occasionally. Chicken will start to look opaque after about 8 minutes.
After the chicken is cooked partially after 8 minutes, add water to the pot. Add just enough water so that the water line is about 2 inches below the top of the chicken and vegetables in your pot. Put the lid on the pot and turn heat to medium until the liquid starts to simmer. As the chicken continues to cook, the chicken pieces will shrink and the vegetables will release some water. This will eventually raise the liquid level in the pot and as it continues to simmer, the chicken and vegetables will fall below the liquid level line.
Once it starts to simmer, add the curry cubes. Turn heat to medium-low and stir to combine. The curry will start to dissolve. Keep mixing every few minutes.
Once the curry looks like it has completely dissolved, turn the heat to low and put the lid back on. Let it simmer for 1 hour. Stir occasionally to prevent the curry from burning on the bottom.
Serve over rice or noodles.

Notes

This recipe is very versatile. You can add more vegetables, omit some or add others. Just keep in mind the cooking times. Generally, carrots, celery, onions and potatoes cook for similar durations to get tender. So if adding other vegetables such as okra or zucchini, they require less cooking time and should be added based on the time they require to cook.
It is important to check in on the pot after the curry is added. If the heat is too high, or it isn’t stirred enough, the curry will burn on the bottom of the pot.
You can also use chicken breasts for this recipe, although thighs are preferred. This recipe makes a big pot with lots of leftovers. When re-heated, the dark meat chicken will remain tender and moist.

Find it online: https://moderateposh.com/japanese-curry-chicken/