Jac has cooked Japanese chicken curry at home before (see the previous post – Dinner – Japanese chicken curry) . We use S&B Golden Curry mix, which comes in Mild, Medium or Hot. The first time, we used Medium Golden Curry. This time we gave the Mild a go. We buy our Golden Curry from Asian supermarkets or Woolworths. In the box, the instant curry roux comes in blocks, looking kind of like large stock cubes. It is so easy to cook – don’t worry, there are English instructions on the side of the box (Jac and I can’t read Japanese! :P).
When I get takeaway Japanese curry for lunch on work days, it’s usually fish katsu or chicken katsu chopped into chunks and drowned in curry sauce, with potatoes and carrots, served over rice. When Jac cooks Japanese curry at home, she uses skinless boneless chicken thigh pieces. It’s just as yummy, and perhaps a little more healthy, since the chicken hasn’t been deep-fried.
This time, with the usual chicken thigh pieces, potato and carrot, Jac used green beans as well. Initially, she was going to serve the curry and rice with a side of blanched green beans (regular readers will know Jac is always keen to feed me more vegetables, especially green vegetables!). I love green beans, so there’s no need to disguise them, hide them or convince me to include them in a dish! I suggested she just throw the beans into the curry towards the end of the cooking process – so they’d be cooked but still quite firm, not too soft. They turned out just perfect. I think when we make Japanese curry at home from now on, we’ll have to include green beans. :D 
The Mild curry was not hot at all, but it had just as much flavour as the Medium. I prefer the Medium for sure (still pretty mild as far as curries go!), but next time, we’ll try the Hot so we can compare all three. I have a feeling Hot won’t be that hot, but I’m sure it will taste as good. :P
It’s such a hearty, comforting, delicious hot meal in a bowl. I just love that thick, flavoursome curry gravy. I eat my curry and rice with a spoon. It makes me feel happy.
I'm TFP, a food blogger from Perth, Western Australia.
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I was recently told these golden curries are good. I am yet to try them but yours is another voice telling me to give it a go.
I use that exact same curry mix for my Japanese curry, and it’s awesome!! I got really excited when I saw the picture because I knew for once I’d be able to taste whatever delicious thing you were eating. I like to add carrots, celery, and onions when I make it. Yum!!!
I think Japanese curry is my favourite curry to eat. Chicken Katsu being my favourite of course!. That curry especially is so comforting and yummy and a great meal to eat now that the weather is getting cooler, will have to get that curry mix again!, we only tried the mild when we made it and it was barely spicy so will definately try the hot as well!
I just went to Coles specifically to buy the ingredients to make this dish tonight for dinner. I love a good curry and cannot wait to try it tonight. Thanks for inspiring me!
Curry is one of my favorite comfort foods, EVER. The S&B Golden Curry “hot” is definitely very mild, but that’s from a girl who eats some form of hot sauce with almost every meal, so maybe someone else can vouch for that ;)
Mmm your posts always set off the biggest cravings!
I buy the canned S&B curry in powder form, I’ve never tried the boxed variety. I put pork, onions, carrots, and potatoes in mine, and make the curry gravy with homemade chicken stock. It’s one of my favorite things to eat on chilly days.
Mmmmm, my favorite kind of curry is ALWAYS Japanese curry! I love the taste of it! They’re not as hot as other curries, but they sure are delicious! :D
Wei-Wei
Mm-mmmmmmm! I do love Japanese curry. The hot curry blocks aren’t “hot” at all though the spice flavour is a little more intense.
Oh the Japanese curry… So good…
The packs we get must be imported directly from Japan because they contain no English at all! But it’s still easy to figure out from the little pictures on the back. You have to love the Japanese skill for instruction by picture!
Ours doesn’t have a heat rating that says Mild, Medium or Hot (or maybe it does in Japanese), but it has a little heat dial on the front that has five different settings. The one we got last time was a 1 I think. I wonder if the 5 is a proper hot curry? :-)
We have that curry mix at our local market. Now I think I’ll try it. TFP has yet to steer me wrong. I think we have similar taste. Hope you and Jac had a good week end. My sister -in law was here this week end Had a great time! German food Friday night. LOTS of eating!
Next time please try JAVA curry too, its also very popular among Jp people & very tasty. When I make Jp curry too much, I make curry Udon noodle soup. Its very easy to make, just add & mix some water & Mentuyu (use it for noodle soup, sukiyaki or more. from asian shop) with curry leftover, & add boild udon. You may like it.
I always enjoy your yummy comment & pictures♪
Ooh, looks great! I’ll have to look out for that mix in my local Asian market. My favorite veggie in Japanese curry is corn kernels… I love the taste and texture they add.
I’m sure every Japanese (and expat) mums have one of these in the kitchen pantry – it’s tasty, kids like it, and it’s so easy to prepare. I remember thinking “This isn’t curry!” when I first tried it, and it took me almost 4 years living in Japan before I bought a packet (mostly because my husband and sister (who’s living with us) love Jap curry). I think I probably would have embraced it better if not for the word “curry” in the name. Oh, and the hottest level is not that hot ;)
We use that same curry for our noodle soups! There is always at least one box in our pantry! The hot isn’t hot at all but that’s coming from a gal who eats jalapeños like they are sweet pickles!
“–don’t worry, there are English instructions on the side of the box (Jac and I can’t read Japanese! :P).” That instantly reminded me of taking a Korean-born friend for Chinese food in a nearby small city, in our late teens. Roberta was adopted from Seoul when we were 3. Anywho, we get to the restaurant and she suddenly says “But Cindy, you’ll have to read the menu for me; I can’t read Chinese.” She wasn’t joking. I’m standing there, a blue-eyed Midwestern-born white girl, wondering how she figures **I** would know Chinese! ;-) I simply replied, “Well, the menu’s printed in English.” Lots of good memories of my lifelong friend.
You’ve just reminded me I have some of this (medium, I think) in the pantry, hidden right up the back getting lonely and feeling rejected. Poor little box needed a champion, and that champion is you!
i could kill for some curry and rice now. KILL.
Try the House vermont curry, it has apple and spices inside and is much better than Golden curry! They also make a mean cream stew. :)
I just tried a packet of Golden Curry (Mild) last night. My boyfriend made tonkatsu to go alongside it, with a big helping of rice. The curry was already made, just needed to be reheated, and had carrots and potatoes in it. It was scrumptious! I’m making a habit of eating this at least once a week! Have you tried the reheatable packets, or just the blocks?
Rana,
We’ve just tried the blocks so far but will look out for the reheatable packs. I’m all for quick and easy curry options! :D