Teriyaki curry

Ingredients (5 servings)

Onion 1 3/4 (350 g)
Carrot 1/2 (100 g)
Potato 1(150 g)
Vegetable oil 1 tbsp
Water 540 ml
S&B Golden Curry Mix 92g 1 pack
Rice, cooked 5 x 200 g
【Teriyaki chicken】 Chicken thigh 650 g / (130 g/serving)
Rice wine (Sake) 1 tbsp
Salt Pinch
Pepper Pinch
Vegetable oil As needed
Soy sauce 3 tbsp
Sweet sake (mirin) 3 tbsp
Rice wine (Sake) 3 tbsp


  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.
  6. Place rice on a plate, serve curry sauce and top with Teriyaki chicken. Garnish with roasted brussels sprouts and small onions, as desired.