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Japanese Curry Chicken
Japanese Curry Chicken
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Enhance your Japanese chicken dish with rich Golden Curry® sauce mix for an irresistible umami flavor.
Ingredients:
  • 1.5 pounds skinless, boneless chicken breast, or more to taste
  • 1 tablespoon olive oil, or as needed
  • 1 pinch salt and ground black pepper to taste
  • 5.3333334922791 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®)
Instructions:
  • In a large, deep skillet, lay the chicken pieces flat. Drizzle with olive oil and generously season with salt and pepper on both sides. Pour 1/3 cup of water into the pan, cover with a lid, and simmer over medium heat until the chicken is cooked through and the juices run clear, approximately 20 minutes.
  • While the chicken is cooking, combine 2 cups of water and the broken curry sauce mix in a microwave-safe bowl. Microwave on high for 3 1/2 minutes, then stir until the sauce mix is completely dissolved.
  • 1. Take the chicken out of the skillet and cube it. Put it back in the skillet and pour the curry sauce over. Add peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then simmer on low heat for about 30 minutes until veggies are tender.
  • While you wait, let the rest of the water and rice to come to a boil in a saucepan. Lower the heat to medium-low, cover, and let it simmer until the rice is tender and has absorbed all the water, for about 20 to 25 minutes.
  • Serve a generous portion of curry over fluffy rice in each bowl.

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