GOLDEN CHICKEN CURRY
GOLDEN CHICKEN CURRY
GOLDEN CHICKEN CURRY
GOLDEN CHICKEN CURRY
I grew up eating lots of different curries from different cultures and I’ve loved all of them. My mom and I actually each make our own types of curry. Her curry tends to be influenced from southern Chinese cuisine, whereas mine is influenced by Thai. However, it wasn’t until one of my best friends made me Japanese Golden Curry that I had found my new favorite. Golden Chicken Curry has now become my go to comfort food when I need something simple, hearty, and warm.
I grew up eating lots of different curries from different cultures and I’ve loved all of them. My mom and I actually each make our own types of curry. Her curry tends to be influenced from southern Chinese cuisine, whereas mine is influenced by Thai. However, it wasn’t until one of my best friends made me Japanese Golden Curry that I had found my new favorite. Golden Chicken Curry has now become my go to comfort food when I need something simple, hearty, and warm.
I grew up eating lots of different curries from different cultures and I’ve loved all of them. My mom and I actually each make our own types of curry. Her curry tends to be influenced from southern Chinese cuisine, whereas mine is influenced by Thai. However, it wasn’t until one of my best friends made me Japanese Golden Curry that I had found my new favorite. Golden Chicken Curry has now become my go to comfort food when I need something simple, hearty, and warm.
I grew up eating lots of different curries from different cultures and I’ve loved all of them. My mom and I actually each make our own types of curry. Her curry tends to be influenced from southern Chinese cuisine, whereas mine is influenced by Thai. However, it wasn’t until one of my best friends made me Japanese Golden Curry that I had found my new favorite. Golden Chicken Curry has now become my go to comfort food when I need something simple, hearty, and warm.
Ingredients
1 lb chicken (diced)
1 medium onion (chunky diced)
1 cup carrots (chunky diced)
3 med potatoes (chunky diced)
3 med potatoes
1 bunch green onions (chopped into 3 inch sections)
1 tsp oil
1 tbsp curry powder
1 tsp turmeric
1 can coconut milk
2-3 cups chicken broth
S&B Golden Curry Sauce Mix (mild or medium heat)
salt/pepper to taste
Ingredients
1 lb chicken (diced)
1 medium onion (chunky diced)
1 cup carrots (chunky diced)
3 med potatoes (chunky diced)
3 med potatoes
1 bunch green onions (chopped into 3 inch sections)
1 tsp oil
1 tbsp curry powder
1 tsp turmeric
1 can coconut milk
2-3 cups chicken broth
S&B Golden Curry Sauce Mix (mild or medium heat)
salt/pepper to taste
Ingredients
1 lb chicken (diced)
1 medium onion (chunky diced)
1 cup carrots (chunky diced)
3 med potatoes (chunky diced)
1 bunch green onions (chopped into 3 inch sections)
1 tsp oil
1 tbsp curry powder
1 tsp turmeric
1 can coconut milk
2-3 cups chicken broth
S&B Golden Curry Sauce Mix (full packet) (mild or medium heat)
salt/pepper to taste
Ingredients
1 lb chicken (diced)
1 medium onion (chunky diced)
1 cup carrots (chunky diced)
3 med potatoes (chunky diced)
1 bunch green onions (chopped into 3 inch sections)
1 tsp oil
1 tbsp curry powder
1 tsp turmeric
1 can coconut milk
2-3 cups chicken broth
S&B Golden Curry Sauce Mix (mild or medium heat)
salt/pepper to taste
Instructions
Dice all of the vegetables and chicken.
Using a dutch oven/deep pot heat oil over medium heat. Sauté the potatoes for 5 mins, then add in the onions and sauté for another 5 mins.
Add in the carrots, chicken and seasonings (curry powder, turmeric, salt, and pepper) to the pot and cook until the chicken is barely cooked through.
Pour in coconut milk and chicken broth and stir until fully mixed. Bring to a simmer for 15 mins.
Add the green onions. Break apart the entire packet of Golden Curry Mix into small cubes and add into the pot. Make sure to stir so all of the curry cubes are fully dissolved. Then let simmer for another 5 mins.
Adjust salt/pepper to taste. Serve over rice or noodles.
Instructions
Dice all of the vegetables and chicken.
Using a dutch oven/deep pot heat oil over medium heat. Sauté the potatoes for 5 mins, then add in the onions and sauté for another 5 mins.
Add in the carrots, chicken and seasonings (curry powder, turmeric, salt, and pepper) to the pot and cook until the chicken is barely cooked through.
Pour in coconut milk and chicken broth and stir until fully mixed. Bring to a simmer for 15 mins.
Add the green onions. Break apart the entire packet of Golden Curry Mix into small cubes and add into the pot. Make sure to stir so all of the curry cubes are fully dissolved. Then let simmer for another 5 mins.
Adjust salt/pepper to taste. Serve over rice or noodles.
Instructions
Dice all of the vegetables and chicken.
Using a dutch oven/deep pot heat oil over medium heat. Sauté the potatoes for 5 mins, then add in the onions and sauté for another 5 mins.
Add in the carrots, chicken and seasonings (curry powder, turmeric, salt, and pepper) to the pot and cook until the chicken is barely cooked through.
Pour in coconut milk and chicken broth and stir until fully mixed. Bring to a simmer for 15 mins.
Add the green onions. Break apart the entire packet of Golden Curry Mix into small cubes and add into the pot. Make sure to stir so all of the curry cubes are fully dissolved. Then let simmer for another 5 mins.
Adjust salt/pepper to taste. Serve over rice or noodles.
Instructions
Dice all of the vegetables and chicken.
Using a dutch oven/deep pot heat oil over medium heat. Sauté the potatoes for 5 mins, then add in the onions and sauté for another 5 mins.
Add in the carrots, chicken and seasonings (curry powder, turmeric, salt, and pepper) to the pot and cook until the chicken is barely cooked through.
Pour in coconut milk and chicken broth and stir until fully mixed. Bring to a simmer for 15 mins.
Add the green onions. Break apart the entire packet of Golden Curry Mix into small cubes and add into the pot. Make sure to stir so all of the curry cubes are fully dissolved. Then let simmer for another 5 mins.
Adjust salt/pepper to taste. Serve over rice or noodles.
Notes:
Dice the vegetables and chicken to your desired size but try to make everything roughly the same size for the best texture and even cooking.
You can substitute the vegetables for any vegetables you like i.e. bell peppers, zucchini, mushrooms, etc. Just make sure you mind how long each vegetable takes to cook.
You can use either full fat or reduced fat coconut milk for the recipe. Full fat will make the sauce thicker and creamier.
Feel free to adjust the amount of chicken broth to how thin or thick you want the sauce to be. I personally like mine on the slightly thinner side so I add around 3 cups of chicken broth in mine.
Serve this over any carb you want. However I highly recommend serving it over some plain white rice to really soak up that delicious sauce.
Notes:
Dice the vegetables and chicken to your desired size but try to make everything roughly the same size for the best texture and even cooking.
You can substitute the vegetables for any vegetables you like i.e. bell peppers, zucchini, mushrooms, etc. Just make sure you mind how long each vegetable takes to cook.
You can use either full fat or reduced fat coconut milk for the recipe. Full fat will make the sauce thicker and creamier.
Feel free to adjust the amount of chicken broth to how thin or thick you want the sauce to be. I personally like mine on the slightly thinner side so I add around 3 cups of chicken broth in mine.
Serve this over any carb you want. However I highly recommend serving it over some plain white rice to really soak up that delicious sauce.
Notes:
Dice the vegetables and chicken to your desired size but try to make everything roughly the same size for the best texture and even cooking.
You can substitute the vegetables for any vegetables you like i.e. bell peppers, zucchini, mushrooms, etc. Just make sure you mind how long each vegetable takes to cook.
You can use either full fat or reduced fat coconut milk for the recipe. Full fat will make the sauce thicker and creamier.
Feel free to adjust the amount of chicken broth to how thin or thick you want the sauce to be. I personally like mine on the slightly thinner side so I add around 3 cups of chicken broth in mine.
Serve this over any carb you want. However I highly recommend serving it over some plain white rice to really soak up that delicious sauce.
Notes:
Dice the vegetables and chicken to your desired size but try to make everything roughly the same size for the best texture and even cooking.
You can substitute the vegetables for any vegetables you like i.e. bell peppers, zucchini, mushrooms, etc. Just make sure you mind how long each vegetable takes to cook.
You can use either full fat or reduced fat coconut milk for the recipe. Full fat will make the sauce thicker and creamier.
Feel free to adjust the amount of chicken broth to how thin or thick you want the sauce to be. I personally like mine on the slightly thinner side so I add around 3 cups of chicken broth in mine.
Serve this over any carb you want. However I highly recommend serving it over some plain white rice to really soak up that delicious sauce.
© Christina Auyeung 2024
© Christina Auyeung 2024
© Christina Auyeung 2024
© Christina Auyeung 2024