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October 6, 2015

Easiest Ever Curry in a Hurry

Curry in a hurry After my 26 years of experience on this wonderful planet, I have concluded with a fair amount of assuredness exactly two things.

One: adding bacon to pretty much anything will increase the deliciousness factor by n+1 (n being infinity), and two: the human race can be divided into two distinct groups. Those who like curry, and those who do not.

Today I am speaking to the former group (apologies to the curry-haters out there, please refer to my post about The Fudgy Brownie to Rule Them All, as a peace offering. This is a community of acceptance, and we can most definitely still be friends, right?).

Okay, so I assume that if you’re still reading this, then you must belong to the curry lovers group (chest bump!), so we can finally get to the good stuff now. As you may know, good curry can take a long time to make. You have to add about 93 different spices (yes, 93), and then let it simmer, simmer, simmer, and simmer some more to let the flavors all meld together to develop that deep, rich, umami taste that we associate with curry. Easy curry in a hurry

Well today, I want to share with you the easiest, fastest way to make curry, so you can have it on the table and ready to eat within about 30 minutes if you’re a fast veggie chopper (although I will say as a disclaimer that curry always tastes better the next day).

This particular curry is a Japanese curry, and if you’ve never tried Japanese curry before, well then, you better amend that real fast. See…?

Japanese Curry

Now for the secret that makes this curry so stinkin’ easy to throw together: it comes… in a package. [Gasp!] Yes, yes, I know. Poo-poo on me for writing a post about a food you can buy at the store.

HOWEVER, I felt the need to share this “recipe” for curry because I think it is something many people are completely unaware of. Most people walk right on by the Asian section at the grocery store, without noticing the priceless gem that sits innocently on the shelf, amidst the fish sauce and Pocky snacks.

That’s right, it’s called S&B Golden Curry Sauce Mix. And inside, it’s basically just a block of dried roux and spices that you’ll add to water, meat, and vegetables to create one hot-dang-delightsome batch of curry.

In the following recipe I’ve included the vegetables/meat that I, personally, use to make this curry, but you can certainly add or take away to suit your fancy. You can even add a bit of chocolate or honey, golden raisins or apples, however you like it! Play around with it and find something that says YOU.

Hope you love!

By the way, are you on Instagram? Follow my cooking/life shenanigans here!

Quick & Easy Japanese Curry

Easiest Ever Curry in a Hurry
 
Prep time
Cook time
Total time
 
This is probably the easiest way to make curry in a hurry, and uses S&B Golden Curry sauce mix, combined with meat and vegetables for a rich, umami curry that only takes about 30 minutes to make.
Author:
Recipe type: Main Dish
Cuisine: Japanese
Serves: 6
Ingredients
  • 2 T. vegetable/canola oil
  • 1 large onion, sliced into thin strips
  • 1 chicken breast, chopped into 1-inch pieces
  • 1 cup cubed potatoes (can have skin on or off)
  • 1 cup diced carrots
  • 2½ cups water
  • 1 pkg S&B Golden Curry sauce mix (choose the level of heat you'd like)
  • Cooked rice, for serving (Nishiki rice is best for this dish!)
Instructions
  1. Heat oil in a large skillet over medium-high heat.
  2. Once hot, add chicken and onions and cook until onions are mostly translucent, maybe 3-4 minutes, stirring occasionally.
  3. Add potatoes, carrots, and water, and bring to a boil.
  4. Reduce heat, cover, and simmer gently (a gentle simmer ensures tender chicken) about 10 minutes.
  5. Break Golden Curry sauce mix into pieces and stir into the skillet until dissolved.
  6. Continue simmering until chicken is cooked through, and carrots and potatoes are tender, 10-15 minutes or so.
  7. Taste and add additional flavorings as desired (honey, chocolate, dried fruit, etc.)
  8. To serve, press cooked rice into one side of a bowl. Ladle curry into the other side. Scoop a spoonful of rice and then dunk it into the curry side with each bite. No mixing it all up! That's the Japanese way.
 

Comments

  1. Holly

    Looks delicious I can’t wait to try!

    • Katelyn

      Let me know how it goes! :)

  2. Kate

    We pretty much eat this like once a week at our house, we are OBSESSED with Curry but don’t have time to make it from scratch that often. My brother is a chef and his wife is also a chef. She is Thai and makes the most amazing Thai curry! During their latest visit we complained that there was no good Thai curry sauce mix available in our local stores. She then shared with us a brand of Thai “curry sauce” that you use similarly to the S&B curry sauce to make delicious Thai curry in a hurry! Although we had to order it on amazon, it keeps in the fridge for a long time and is absolutely delicious! If you guys like Thai curry let me know and I’ll let you in on our little secret!

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Easy Meals, Main Dish