Japanese Curry Chicken Recipe (Easy Golden Curry + Flavor Upgrades)

If you've ever made Japanese curry at home using S&B Golden Curry, you already know - it's one of the easiest, most comforting meals you can make. But if you want it to taste just a little more flavorful than the basic box instructions, a few simple upgrades can make a big difference!

Jump to:

• What Is Golden Curry?
• Why This Version Tastes Better
• Customizations
• Ingredients
• How to Make Japanese Curry with Golden Curry
• FAQ
• Japanese Curry Chicken (Easy Golden Curry + Flavor Upgrades)
• Pin for later!

This version keeps things easy (we're still using Golden Curry!) but adds fresh ginger, a touch of sugar, and onion powder to boost flavor. I also like tossing in cauliflower sometimes for extra veggies.

It's cozy, savory, slightly sweet, and perfect over a bowl of rice.

If you enjoy curry dishes, you might also like my Coconut Chicken Curry with Potatoes, which has a creamy coconut base, or this quick Thai Red Curry Scallops with Broccoli for an easy seafood option.

What Is Golden Curry?

S&B Golden Curry is a Japanese curry roux that comes in block form. It's pre-seasoned with spices, flour, and fats, so all you have to do is dissolve it into a simmering pot of meat and vegetables.

That's why it's so popular - it turns curry into a quick, weeknight-friendly meal without needing to build the sauce from scratch.

How Much Golden Curry to Use

S&B Golden Curry comes in different box sizes, but they're all divided into smaller blocks that you can break apart and use as needed.

For this recipe, I used:

• Half of a standard 7.8 oz box (which equals about 4 blocks)
• With about 2.5 cups of water

If you're using a smaller 3.2 oz box, you can use the entire package for a similar amount of curry.

The exact amount doesn't have to be perfect - you can always adjust with a little more water or an extra block depending on how thick or strong you like your curry.

Why This Version Tastes Better

The boxed version is good - but a little one-note on its own. I've always treated it as a base that I can add and customize to my liking!

Here's how we're upgrading it:

• Mirin + cornstarch marinade - helps keep the chicken tender and juicy, while adding a subtle sweetness that complements the curry
• Fresh ginger - adds warmth and depth
• Sugar - lightly enhances the natural sweetness of Japanese curry and balances the savory flavors
• Onion powder - boosts umami without needing to caramelize onions
  • If you prefer, you can absolutely use fresh onions instead. Sauté sliced onions at the beginning for even more depth of flavor. I use onion powder this time to keep things quick and simple.
• Optional cauliflower - adds texture and extra veggies

Small changes, big difference.

Customizations

One of the best things about Japanese curry is how flexible it is - you can easily adjust it based on what you have or prefer.

Protein Options

Swap the chicken for:

• Beef - classic and rich
• Pork - slightly sweeter and very tender
• Tofu - great vegetarian option (use firm or extra firm or else you're gonna have a tofu hot mess)

Or you can also use a mix of the proteins!

Vegetable Options

You can mix and match depending on what you have:

• Sweet potatoes - adds natural sweetness
• Mushrooms - boosts umami (shiitake, button, or cremini all work)
• Green beans - adds a bit of crunch
• Bell peppers - for color and sweetness
• Peas or corn - easy add-ins at the end

Make It Vegetarian

• Use tofu or skip the protein
• Make sure your S&B Golden Curry is a vegetarian version (some contain meat-based ingredients)
• Use vegetable broth and/or water instead of chicken broth

Adjust the Flavor

• Want it sweeter? Add a little more sugar
• Want more depth? Use chicken broth instead of water
• Want a little kick? Add chili flakes or hot sauce

Change the Texture

• For thicker curry → simmer longer
• For thinner curry → add a bit more water or broth

Serving Ideas

• Classic over white rice
• Over noodles (like udon)
• With a fried egg on top
• As a dipping sauce for katsu (tonkatsu or chicken katsu)

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon mirin
• 1 tablespoon cornstarch
• 1 tablespoon fresh ginger, thinly sliced or julienned
• 2 medium potatoes, chopped
• 2 carrots, chopped
• 1-2 cups cauliflower florets (optional)
• 4 blocks S&B Golden Curry (about half of a 7.8 oz box or whole 3.2 oz box)
• 2 ½ cups water or chicken broth (or according to package instructions)
• ½ teaspoon sugar
• ½ teaspoon onion powder
• Salt and pepper, to taste (optional)

How to Make Japanese Curry with Golden Curry

Marinate the chicken
In a bowl, toss the chicken thighs with mirin and cornstarch. Let sit for about 10-15 minutes while you prep the vegetables.

Cook the chicken
In a large pot over medium heat, add a bit of cooking oil. Stir fry the ginger for about 30 seconds until fragrant, then add the chicken. Cook, stirring occasionally, until lightly browned.

Add vegetables
Add potatoes, carrots, and cauliflower (if using). Stir to combine.

Simmer
Add water or chicken broth, and bring to a boil. Reduce heat and simmer for 15-20 minutes, until vegetables are tender.

Add curry roux
Break the curry blocks into pieces and stir until fully dissolved.

Add flavor upgrades
Stir in sugar, and onion powder.

Simmer until thick
Cook for another 5-10 minutes until the curry thickens.

Remove from heat and serve!

FAQ

How do you make Golden Curry taste better?

To make S&B Golden Curry taste better, try adding simple ingredients like fresh ginger, a small amount of sugar, and onion powder. You can also marinate the chicken with mirin and cornstarch for extra flavor and tenderness. These small upgrades help create a more balanced and flavorful curry.

How many Golden Curry blocks should I use?

For this recipe, use about 4 blocks, which is roughly half of a standard 7.8 oz box. If you're using a smaller package, adjust based on the number of blocks and your preferred thickness.

Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast, but chicken thighs are recommended because they stay more tender and juicy in the curry.

Do I need to marinate the chicken?

Marinating the chicken with mirin and cornstarch is optional, but it helps keep the chicken tender and adds a subtle sweetness that pairs well with the curry.

Can I add onions instead of onion powder?

Yes! You can sauté sliced onions at the beginning for extra depth of flavor. Onion powder is used in this recipe to keep things quick and simple.

Can I make Japanese curry vegetarian?

Yes, you can make this recipe vegetarian by using tofu instead of chicken and vegetable broth instead of chicken broth. Just make sure your S&B Golden Curry is a vegetarian version, as some contain meat-based ingredients.

Can I add seafood to Japanese curry?

Yes, you can add seafood like shrimp or mild fish. Just add it toward the end of cooking so it doesn't overcook, or serve it on top for the best texture.

How do I make Japanese curry thicker or thinner?

• For thicker curry: simmer longer to reduce the liquid
• For thinner curry: add a bit more water or broth

What do you serve with Japanese curry?

Japanese curry is most commonly served with white rice, but you can also serve it with noodles like udon, or top it with a fried egg or crispy katsu.

Pin for later!