Japanese chicken curry with S&B Golden Curry sauce mix – a simple recipe

There are a couple of sauces that are good to stock in the food cupboard for a quick and tasty meal, and if you want to cook Japanese curry (aka kare raisu), then S&B Golden Curry sauce mixs are one of my favourites. They are like stock cubes, and come in three strengths: mild, medium hot (as above) and hot. I’m using the medium hot one below, as it seems to provide the best balance for the chicken curry. They’re also stocked in various supermarkets, including Sainsbury’s and Waitrose. If they don’t have it in your local store, then you can even buy it on Amazon.

You won’t need to add any other flavourings or spices to the curry – the cubes are all you’ll need. There are clear instructions on the box on how to use the sauce mix, although the cooking times are a bit vague. My favourite to make with the sauce mix is a chicken curry with carrots, potatoes and garden peas (plenty of vitamins)!

The following serves 2-3 people (closer to 3), and you’ll need to cook some rice separately. The total cooking time is around 30 minutes, and the prep is very simple, as you don’t need to slice any of the ingredients into very fine pieces.


300-350g of chicken breast fillet
1 large potato
1/2 an onion
1 carrot

1 tbsp of shaoxing rice wine (optional)
150g of garden peas
2 curry cubes

You’ll also need a dash of oil and some water.

Step 1: slice the chicken breast fillet into cubes of roughly 1 inch across and set aside.

Japanese_Chicken_CurryStep 2: peel and cut the potatoes into chunks of around 1 inch across as well. Soak this in cold water to remove any excess starch.

Japanese_Chicken_CurryStep 3: slice the onion into large pieces (no need to dice it) and set aside as well. Peel and cut the carrot into sections of about 1cm across, then halved.


Step 4: heat a tiny dash of oil in a pan, then once sizzling, add the onion to the pan. Fry until it starts to become golden (should take 1-2 minutes).

Step 5: add the chicken to the pan. Fry until the outside is no longer pink, then add the option dash of rice wine. Keep stirring for another minute.


Step 6: add the potatoes (once you drain the water) and carrots to the pan, stir and flatten in the pan.

Step 7: add water so that the chicken and veg are covered, then turn to low heat and leave to simmer for 20 minutes with the lid on.


Step 8: the potatoes and carrots should now be soft. Add the peas to the pan and stir for 1-2 minutes.


Step 9: now add the two curry cubes and cook for 5 more minutes. Keep stirring until they dissolve and the curry thickens. It’s now done and ready to serve, so just scoop into a plate with rice on the side!


It’s also delicious once reheated, so perfect for making an extra portion for the next day’s lunch.

If you’ve tried the sauce before, then which one is your favourite?


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