I love this recipe because it delivers all the comforting richness of a Japanese curry in a fraction of the time. Using curry roux blocks means I get complex, restaurant-style flavor without hours of simmering. The coconut cream adds a silky, mild sweetness that balances the spices perfectly, and I can easily swap the chicken for tofu, eggplant, or even a veggie schnitzel if I want a vegetarian version. It’s the perfect weeknight dinner — quick, adaptable, and wonderfully comforting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp peanut oil 650 g Lilydale Free Range Chicken Tenderloins 1 small red onion, sliced into thin wedges 3 blocks S&B Golden Curry Sauce Mix 1 bunch broccolini, trimmed and halved lengthways 270 ml can coconut cream 60 g pkt baby spinach Lime wedges, to serve Coles White Medium Grain Rice, steamed, to serve
Directions
I heat the peanut oil in a wok or large frying pan over high heat.
I add the chicken tenderloins and cook, turning halfway through, for about 5 minutes or until they’re nearly cooked through. I transfer the chicken to a plate and set it aside.
I add half of the sliced red onion to the wok, reduce the heat to low, and stir-fry for about 1 minute until softened and fragrant.
I pour in 375 ml (1 1/2 cups) of water and add the curry roux blocks, stirring until they dissolve completely and form a smooth sauce.
I add the broccolini and simmer for about 2 minutes, stirring occasionally, until tender-crisp. Using a slotted spoon, I remove the broccolini and place it on the plate with the chicken.
I pour the coconut cream into the wok and let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
I tear the chicken into bite-sized pieces with my fingers and return it to the wok, along with the broccolini and baby spinach.
I stir everything together for about 1 minute until the spinach wilts and the chicken is heated through.
I serve the curry over steamed rice, topped with the remaining red onion and a squeeze of fresh lime juice.
Servings and Timing
This recipe serves 4 people. It takes about 2 minutes to prepare and 15 minutes to cook, for a total of just 17 minutes. It’s an ideal dish for busy weeknights when I want something quick, comforting, and full of flavor.
Variations
I love how versatile this curry is. Sometimes I make it vegetarian by swapping the chicken for tofu, eggplant, or a crumbed veggie schnitzel. I also like adding extra vegetables such as snap peas, carrots, or mushrooms. For extra spice, I stir in a little chili oil or sprinkle on some shichimi togarashi. If I want a lighter curry, I replace half of the coconut cream with stock or water. It’s also delicious served with brown rice or quinoa for a heartier, fiber-rich meal.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove over medium heat, adding a splash of water or coconut cream if the sauce thickens too much. It can also be microwaved in short bursts until heated through. I don’t recommend freezing, as the texture of the coconut cream can change once thawed.
FAQs
Can I make this vegetarian or vegan?
Yes, I can use tofu or vegetables instead of chicken and choose a vegan curry roux.
What if I can’t find Japanese curry roux blocks?
I can use a tablespoon of mild curry powder mixed with a teaspoon of soy sauce for a similar flavor, though the texture will be less creamy.
Can I use other proteins?
Absolutely — prawns, beef strips, or even leftover roast chicken work beautifully.
Can I use regular cream instead of coconut cream?
Yes, but the flavor will be less sweet and slightly richer.
How do I make it spicier?
I add extra curry roux blocks or a pinch of chili flakes for more heat.
Can I make it ahead?
Yes, I can prepare the curry up to a day ahead — it tastes even better the next day as the flavors develop.
What kind of rice works best?
I prefer medium-grain white rice, but jasmine or brown rice also pair well.
Can I add more vegetables?
Definitely — I often throw in spinach, snow peas, or capsicum for extra color and nutrition.
How do I keep the chicken tender?
I avoid overcooking it early on since it finishes cooking gently in the sauce.
Can I skip the lime?
Yes, but I love how the lime adds a bright, fresh finish that balances the creaminess.
Conclusion
This 17-Minute Creamy Japanese Curry is one of my favorite quick dinners — fast, flavorful, and full of comfort. The smooth, golden sauce, tender chicken, and vibrant vegetables come together to make a meal that’s both nourishing and deeply satisfying. I love how simple it is to make yet how much it tastes like something from a cozy Japanese restaurant. It’s the kind of dish I can rely on any night of the week when I want delicious, no-fuss comfort food in minutes.
This 17-Minute Creamy Japanese Curry is a quick and comforting one-pan meal featuring tender chicken, broccolini, and baby spinach in a rich coconut curry sauce. Made with Japanese curry roux, it’s creamy, mildly spiced, and full of cozy flavor — perfect for busy weeknights.
Ingredients
1 tbsp peanut oil
650 g Lilydale Free Range Chicken Tenderloins
1 small red onion, sliced into thin wedges
3 blocks S&B Golden Curry Sauce Mix
1 bunch broccolini, trimmed and halved lengthways
270 ml can coconut cream
60 g pkt baby spinach
Lime wedges, to serve
Steamed Coles White Medium Grain Rice, to serve
Instructions
Heat peanut oil in a wok or large frying pan over high heat.
Add chicken tenderloins and cook for about 5 minutes, turning halfway, until nearly cooked through. Transfer to a plate.
Add half the red onion to the wok and reduce heat to low. Stir-fry for 1 minute until softened and fragrant.
Pour in 375 ml (1 1/2 cups) water and add the curry roux blocks. Stir until dissolved and smooth.
Add broccolini and simmer for 2 minutes until tender-crisp. Remove with a slotted spoon and set aside with the chicken.
Pour coconut cream into the wok and simmer for about 5 minutes, stirring occasionally, until thickened and creamy.
Tear chicken into bite-sized pieces and return it to the wok with broccolini and baby spinach. Stir until spinach wilts and chicken is heated through.
Serve the curry over steamed rice, topped with the remaining red onion and a squeeze of lime juice.
Notes
Substitute chicken with tofu, eggplant, or veggie schnitzel for a vegetarian option.
Add extra vegetables like snap peas, mushrooms, or carrots for more color and nutrition.
For extra spice, stir in chili oil or sprinkle with shichimi togarashi.
Use half coconut cream and half stock for a lighter sauce.
Serve with jasmine or brown rice for a fiber-rich alternative.
