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Golden Japanese Chicken Curry

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PREP TIME
20 min
COOKING TIME
55 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner Japanese
Golden Japanese Chicken Curry
Ingredients
  • 1 1/2 pounds skinless, boneless chicken breast, or more to taste
  • 1 tablespoon olive oil, or as needed
  • 1 pinch salt and ground black pepper to taste
  • 5 1/3 cups water, divided
  • 1 (7.75 ounce) package curry sauce mix (such as S&B® Golden Curry®)
  • 1 (15 ounce) can peas, drained
  • 5 new potatoes, halved
  • 1 (8 ounce) package sliced cremini mushrooms
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 cups jasmine rice (such as Mahatma®)
Instructions
1
Begin by placing the chicken in a substantial, deep pan. Anoint it with olive oil and sprinkle salt and pepper on both sides of the chicken for enhanced flavor. Add 1/3 cup of water to the pan, cover it with a lid, and cook over medium heat until the chicken is no longer pink in the center and the juices flow freely, approximately 20 minutes.
2
During this time, prepare a separate dish by pouring 2 cups of water into a microwave-safe container. Break the curry sauce mix into smaller pieces and combine it with the water in the container. Heat this mixture in the microwave on high for 3 1/2 minutes; once done, remove it from the microwave and stir until the sauce mix is fully incorporated.
3
Once the chicken has finished cooking, remove it from the pan. Cut it into bite-sized pieces and return them to the pan. Pour the curry sauce over the top of the chicken, followed by the addition of peas, potatoes, mushrooms, carrots, and onion. Bring this mixture to a boil, then lower the heat and let it simmer until all the vegetables are tender, approximately 30 minutes.
4
Meanwhile, prepare another dish by bringing the remaining water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover it with a lid, and let it simmer until the rice is tender and all the water has been absorbed, 20 to 25 minutes.
5
Finally, serve the cooked rice in bowls and top it with the curry sauce.