Black Garlic Curry

Ingredients (4 servings)

Garlic (sliced) 4 cloves
Onion (sliced) 400 g / 13 oz
Olive oil 4 Tbsp
Tomato (1 cm dices) 200 g / 7 oz
Water 800 ml
S&B Golden Curry Mix 92 g 1 pack
Dark chocolate 60 g / 2.2 oz
Worcestershire sauce 2 Tbsp
【Chicken katsu】 Chicken (thighs) 2 (600 g)
Flour 30 g / 1.1 oz
Egg 2
Panko (Japanese breadcrumbs) 50 g / 1.8 oz
Vegetable oil As needed (adequate amount for frying)
Salt Pinch
Black pepper Pinch
Rice (cooked) As needed
Pickles (vegetables of your choice) As needed


  1. Slice the garlic and onion. Chop the tomato into 1 cm dices.
  2. Heat 2 Tbsp of the olive oil in a pot over medium heat and stir-fry the garlic until it becomes crispy.
    Add a half amount of the sliced onion and stir-fry until it becomes brown, then take it out of the pot.
  3. Heat 2 Tbsp of the olive oil in the same pot over medium heat and stir-fry the remaining half of the sliced onion.
    Add the tomato and onion from 【2】 back in and mix while stir-frying, then add the water.
    Simmer for 3 minutes and turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until they are melted.
  4. Simmer over medium heat while stirring until the mixture becomes thick. Add the chocolate and simmer until melted, then add the Worcestershire sauce and bring it to a boil.
    【Chicken katsu】
    1. Sprinkle the salt and pepper on the chicken. Dredge the chicken in flour, dip it in the beaten egg, and cover it with panko.
    2. Heat the oil for deep frying in a pot to 170℃.
    3. Deep fry the chicken for 6-8 minutes. (Adjust the frying time depending on the chicken size.)
      Do not put all pieces of the chicken into the oil at once as doing so will lower the oil temperature.
    4. Turn the katsu over several times and fry until it becomes golden brown, then drain off excess oil.
  5. Serve the rice on a plate and place the chicken cutlet into easy-to-eat size pieces on top, then pour over the curry sauce.