When I started out cooking I didn’t even know what packages to buy. I mean there are like 100 different Japanese curry varieties, Mapo tofu boxes, and how many types of noodles can one grocery store have! If you didn’t watch your parents cook, then most of the times you wouldn’t have any idea of where to start. Over the years I have experimented with different brands and I have developed a preference of what types of boxes are the best tasting in my opinion. Today I want to focus on Japanese curry with chicken and potatoes, because it is amazing, and is one of the first things I got to cooking.
There are tons of Japanese curry pre-packaged brands, and if you didn’t grow up eating Japanese curry good luck picking one. However if pay attention there are two major brands that are the most popular, S&B Golden curry and Vermont curry. S&B Golden curry is probably the one that most families here in the US grow up with. Almost all grocery stores have golden curry in their Asian section, and it is pretty popular. Chances are you have eaten golden curry either at home or at a restaurant. Vermont curry is pretty much always there in an Asian supermarket. They both come in mild, medium, medium-hot, and hot. Vermont curry is made by House foods, who happens to make the tofu I like too. I prefer golden curry while my wife prefers Vermont curry, so to each their own.
The difference between Golden Curry and Vermont Curry
They are both great, however they have a difference in taste. My opinion is that if you like your curry more savory and spicy then I would get the golden curry. If you like your curry sweeter and creamier then I would get the vermont curry. Another question you can ask yourself is, what common ingredients do you put in your Japanese curry? If you put a lot of carrots then I would go with the vermont curry. If you are going to go with beef then I would go with the golden foods curry. These ingredients just fit better with the mixes. If I was going to go meatless then I would choose the vermont curry. For prawns or shrimp tempura as the protein I would go with the golden curry. Both of them work great with chicken.
Tips for cooking Japanese curry with Chicken and Potatoes
- Chicken thigh – You want soft meat, so go with the chicken thighs. If you go with chicken breast it is just going to taste overdone.
- Potatoes – If you like your potatoes firm the I would buy russet potatoes, if you want your potatoes softer then I would go with yukon potatoes.
- Thickness – Sometimes your curry can look a bit watery or a bit thicker than you would like it to be. If it is too thick then add water 1 tbsp at a time to get it thinner. If your curry is too watery then I would probably cook it for longer on medium to low heat. You want evaporation to do the work here.
What to eat with Japanese curry
- Steamed rice – Rice over Japanese curry is the best. I could eat this everyday. Don’t overdue it though and soak the rice.
- Pickled radish – This sweet pickled radish is super sweet and super good. It is the perfect addition to a savory curry. It is called fukujinzuke, and is with the pickled vegetables.
- Tempura or a Potato Croquette – If you are up for frying up tempura or a potato croquette that goes great with the curry sauce too.
- Garden salad – Curry is great with a refreshing salad with Kewpie deep roasted sesame dressing.
Japanese Curry with Chicken and Potatoes
- Non-stick Pan with lid.
- 1 lb Chicken thigh
- 2 tbsp Vegetable oil
- 2 Potatoes
- 1/2 package S&B Golden Curry 7.8 oz
- 2 3/4 cups water
- Get the ingredients.
- Wash and peel potatoes. Then cut them into cubes. If you want the potatoes firmer cut them in larger cubes, if softer then cute them in smaller cubes.
- Cut chicken thighs into small cubes. You are aiming for bite-sized.
- Heat up your non-stick pan on medium-high heat, and add your 2 tbsp of vegetable oil.
- Add your chicken to the pan and cook for 5 minutes. You want the chicken to be browned and almost cooked.
- Add your potatoes to the pan and cook for another 2 minutes.
- Add 2 3/4 cups of water to the pan, and bring the water to a boil.
- Cover with a lid, and reduce the heat to a simmer.
- Cook the curry for 15 minutes.
- Break up your curry into square cubes.
- Remove the lid, and add in your broken cubes of curry mix.
- Continue to mix until the consistency thickens up. I would mix for about 3 minutes.
- Put steam rice in a bowl and add the Japanese curry with chicken and potatoes to the top and you are good to go!