If you’ve never had this type of curry before, it’ll be different to what you’re expecting.
The Golden Curry mix used in this dish is a shelf-stable roux block, that is used to flavour and thicken the end result.
You can learn more about curry in Japan from this episode of Japanology..
While the radish pickles are normally bright red, the neon yellow version I used here are Tokyo Takuantaro, and serve the job of cutting through the rich roux perfectly well.
I normally add a liberal amount of sriracha and shichimi to give it kick, although it’s perfectly fine on it’s own.
- 5 minutes
- 20 minutes
- 1 portion Golden Curry Mix (Mild, Med, or Hot)
- 80g potato, cubed
- 80g carrot, cubed
- 100g onion, sliced thinly
- 100g chicken breast, cubed
- Rice, to serve
- Spring onion, to garnish
- Japanese pickles, assorted (to garnish)
- Follow packet directions.
- Saute onions and chicken until chicken is cooked through.
- Add potato and carrot, and 1 cup water.
- Boil until potato and carrot cooked through.
- Turn off heat.
- Add Curry Mix cube, gently stirring until incorporated.
- Turn heat back on low, and cook for a few minutes until gently simmering.
- Serve with rice and pickles, garnish with spring onion.