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Japan meets Goa on a plate.

Updated: Oct 1, 2021

S&B Torokeru chicken curry with coconut aubergine, beans, garlic and onion served with long grain rice by kurumicooks Japanese Asian and Fusion food and cooking for your kitchen

What could be better suited to the fruity taste of a Japanese curry than the coconut rich flavours of Goan cuisine?

I started putting coconut milk in my Japanese curries a while ago and I've discovered that it's a fantastic combination. The coconut milk gives these curries a lovely, creamy taste. For this recipe, I used the S&B brand curry called Torokeru which is quite mild but you can combine a can of coconut milk with any Japanese curry cube brand and it'll turn out well.

I put in half a sweet pointed pepper, some green beans, aubergine and some chicken breast. To deepen the curry flavours, I used onion, garlic and ginger. A can of coconut milk (PS: don't use "light" coconut milk, only use the regular thick version) and three curry cubes later, I was looking at a thick, creamy sauce with a mild curry aroma wafting out of the pan.

Served with some fresh cooked white rice, I can think of no better way to put a smile on the faces of family or friends. Better still, you can have this on your table within 30 minutes!

If you like the idea of mixing it up curry-wise, you can find the Youtube tutorial for this recipe by clicking Torokeru Chicken Curry or scroll to the bottom of the page. The written recipe is just below.

Happy cooking! Kurumi XXXX.

For another Torokeru curry recipe, why not try my Torokeru Curry with Egg & Lentils?


Torokeru Chicken Curry


(makes 2 servings)

2 cloves garlic, finely chopped

1 x 5mm slice ginger, peeled & finely chopped

1 onion (130g), chopped

300g boneless chicken thigh or breast, cut into bite sized pieces

60g green beans, remove both ends and halves

1/2 sweet pointed pepper, sliced

100g (1/2) aubergine, cut into chunks

1 tbsp vegetable oil

1 tin (400ml) coconut milk

3 cubes (85g) S&B torokeru curry


how to:

heat 1 tbsp veg oil in a pan and fry the garlic, ginger & onion for 2 mins

add the chicken and fry for 2mins, then add the vegetables & fry for a further 1 min

add the coconut milk, bring to the boil and simmer for 5 mins

then add the curry cubes and simmer for 3 mins while stirring

your curry is ready! serve with fresh steamed rice


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