Teriyaki Curry

Teriyaki curry

1. Cut vegetables into bite-sized pieces.
2. Stir-fry ingredients with oil in a large pan for approx. 5-10min.
3. Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, for approx. 15min.
4. Turn the heat off, break S&B Golden Curry Mix into pieces and add them to the pan.
5. Stir until sauce mixes are completely melted. Simmer for approx. 5min, stirring constantly.
【Teriyaki chicken】
1. Use tip of knife to open up thicker parts of chicken for even thickness. Sprinkle rice wine and press chicken lightly to penetrate.
2. Lightly season (1) with salt and pepper and place skin side down in a frying pan with oil, and fry until skin is well browned.
3. Turn chicken over and fry other side. To ensure chicken is cooked through, turn down the heat, put a lid on the frying pan and cook chicken slowly.
4. Mix 【Sauce】, add to (2) and cook over a high heat, making sure that the chicken is coated all over and glossy. Cut chicken into easy-to-eat slices and arrange on a serving dish.
5. Place rice on a plate, serve curry sauce and top with Teriyaki chicken. Garnish with roasted brussels sprouts and small onions, as desired.
Course Main Course
Cuisine Japanese
Servings 5 servings


  • 350 grams Onion
  • 100 grams Carrot
  • 150 grams Potato
  • 1 tbsp Vegetable oil
  • 540 ml Water
  • 1 pack S&B Golden Curry Mix 92g
  • 5x200 grams Rice, cooked
  • 650 grams Teriyaki chicken- Chicken thigh
  • 1 tbsp Teriyaki chicken- Rice wine (Sake)
  • pinch Teriyaki chicken- Salt
  • pinch Teriyaki chicken- Pepper
  • as needed Teriyaki chicken- Vegetable oil
  • 3 tbsp Sauce - Soy sauce
  • 3 tbsp Sauce - Sweet sake (mirin)
  • 3 tbsp Sauce - Rice wine (Sake)
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