Japanese Style Chicken Curry

Sometimes, you just feel like comfort food and for me that can be any number of dishes – goulash, chili, pasta bolognese, drunken noodles, and this dish. I love the simplicity – the preparation is where you spend most of your time and let’s face it, cutting up some vegetables and meat isn’t difficult work. The S&B curry cubes also make this dish easy and intensely flavorful. You can choose from Mild to Extra Hot to suit your tastes. I add extra vegetables into mine because why not? Veggies are good for you! Paired with a simple white jasmine rice and you have a plate full of delicious comfort. And in these crazy times, who doesn’t need that?!

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Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 2

Ingredients

1 chicken breast, approximately 8 oz
½ red pepper, chopped into ¾ inch pieces
1 potato, cut into ¾ inch pieces
1 carrot, thickly sliced
1 celery stalk, thickly sliced
½ onion, chopped
1 package of S&B Curry cubes
2 tbsp peanut oil (or other neutral oil)

Instructions

In a medium bowl, break up the curry cubes and add hot water over top to dissolve. NOTE: I like my curry with a lot of sauce, but you can use the box directions to reduce the amount of water per number of cubes you are using.
Heat a large skillet over Medium-High heat.
Add the oil and swirl to coat. When it shimmers and just begins to show fine wisps of smoke, add the chicken.
Stir fry the chicken for 2 to 3 minutes until opaque and white.
Add the potato stir frying with the chicken for another 5 minutes or until the edges of the potato pieces show they are starting to cook and begin to turn translucent.
Add the carrots and stir fry for another 2 to 3 minutes.
Add the onion, celery, and red pepper, stir frying another 2 to 3 minutes.
Whisk the dissolved curry cubes in the bowl and add the curry sauce to the pan. Stir to coat and incorporate the ingredients.
When the sauce begins to simmer lively, stir once more, cover and reduce the heat to Medium-Low/Low so it simmers gently for 20 minutes or until the potatoes are cooked through.
Serve over/with steamed white rice.

Notes

Thanks to S&B Foods for a delicious curry made easy!

In a medium bowl, break up the curry cubes and add hot water over top to dissolve. Heat a large skillet over Medium-High heat. Add the oil and swirl to coat. When it shimmers and just begins to show fine wisps of smoke, add the chicken.

Stir fry the chicken for 2 to 3 minutes until opaque and white.

Add the potato stir frying with the chicken for another 5 minutes or until the edges of the potato pieces show they are starting to cook and begin to turn translucent.

Add the carrots and stir fry for another 2 to 3 minutes.

Add the onion, celery, and red pepper, stir frying another 2 to 3 minutes.

Whisk the dissolved curry cubes in the bowl and add the curry sauce to the pan. Stir to coat and incorporate the ingredients.

When the sauce begins to simmer lively, stir once more, cover and reduce the heat to Medium-Low/Low so it simmer gently for 20 minutes or until the potatoes are cooked through. Serve over/with steamed white rice – sesame seeds optional!