---
title: "Golden Curry Chicken"
slug: "golden-curry-chicken"
date: "2026-02-10"
lastUpdated: "2026-02-10"
category: "japanese"
tags: ["japanese", "stew"]
cookTime: 40
prepTime: 10
servings: 10
author: "jake"
description: "A variant of the Golden Curry Beef recipe, this version uses chicken instead of beef, and coconut cream instead of beef stock for a Thai curry flavor."
featured: false
display: true
displayPhoto: ""
---

<RecipeCard>

## Photos
![Image Coming Soon](./assets/not-found.svg)
*Image Coming Soon*

## Ingredients
- 2 lbs chicken thigh fillets, cut into bite-sized pieces
- 4 cups chicken stock, 1 additional as needed, or water
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 3 carrots, chopped
- 3 medium golden potatoes, chopped
- 13 oz (1 can) coconut cream
- 2 tablespoons vegetable oil
- 1 carton S&B Golden Curry Mix

## Instructions
1. In a large saucepan, heat **vegetable oil** over medium heat. Add **chicken** and cook until browned.
2. Add **onion**, **carrots**, **bell pepper**, and **potatoes**. Stir-fry for about 5 minutes until fragrant.
3. Add **chicken stock** and the **golden curry mix**. Bring to a boil.
4. Reduce heat and simmer for about 30 minutes, or until the chicken is tender/the sauce has thickened.
5. Stir in **coconut cream** and simmer for an additional 5 minutes.
6. Serve hot over rice.
The coconut cream settles to the bottom of the can, make sure to re-mix it before using.

## Notes
### A different take on Golden Curry
- The sweetness of the coconut cream makes this a very different dish than the normal way we make Curry Stew.

### A Note on the Coconut Cream
- The coconut cream settles to the bottom of the can, make sure to re-mix it before using.

## References
- Reference Recipe **[HERE](https://www.recipetineats.com/golden-coconut-chicken-curry/)**
</RecipeCard>