cooking/recipes/japanese/golden-curry-chicken/golden-curry-chicken.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Golden Curry Chicken	golden-curry-chicken	2026-02-10	2026-02-10	japanese	japanese stew	40	10	10	jake	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.	false	true

:::photos :::

:::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 :::

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