Golden Curry Chicken with Sushi Rice and Miso-Ginger Cucumber Salad

Transport your taste buds to Tokyo with this aromatic golden curry chicken. A velvety sauce made from Japanese curry paste coats tender chicken, sweet carrots and onions, all served over perfectly cooked sushi rice. The dish is balanced with a refreshing miso-ginger cucumber salad that adds a crisp, tangy contrast.

This recipe is a celebration of bold East Asian flavors, combining umami-rich ingredients like soy sauce, miso and sesame. It’s an easy yet impressive meal that brings restaurant-quality taste to your home kitchen. Perfect for a cozy dinner or when you want to explore new culinary horizons.

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Ingredients

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Sushi RiceView ingredient guideLike ingredientDislike ingredient

2 ounce Miso Ginger DressingView ingredient guideLike ingredientDislike ingredient

3 ounce Japanese-Style Golden Curry PasteView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve cucumbers lengthwise. Place under a plate; press down until cucumbers break open. Chop into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces. Halve, peel and thinly slice onion.
3. In a medium bowl, combine smashed cucumbers, scallion whites, miso ginger dressing and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper. Set aside to marinate, stirring occasionally, until ready to serve.
4. Open package of chicken and drain off any excess liquid. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots and onion; cook, stirring occasionally, until veggies are beginning to brown and soften, 4-6 minutes. Season with salt and pepper. Add another drizzle of oil, chicken and garlic-ginger scallion paste. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step).
5. To pan with chicken mixture, add stock concentrate, Japanese-style golden curry paste, half the soy sauce, ½ cup water and 1 tsp sugar (all the soy sauce, ¾ cup water and 2 tsp sugar for 4 servings). Cook, stirring, until sauce has thickened and chicken is fully cooked through, 2-4 minutes. Turn off heat; taste and season with salt and pepper.
6. Divide rice and chicken curry between shallow bowls in separate sections. Garnish with scallion greens and half the sesame seeds. Serve marinated cucumber salad on the side and garnish with remaining sesame seeds.

Recipe Tips

FAQ

Can I use regular rice instead of sushi rice?

Yes, you can substitute with jasmine or long-grain rice, but sushi rice provides a stickier texture that complements the curry well.

Is there a substitute for miso ginger dressing?

You can make a quick dressing with 2 tablespoons rice vinegar, 1 tablespoon miso paste, 1 teaspoon grated ginger and 1 tablespoon oil.

How can I make this dish vegetarian?

Replace chicken with tofu or chickpeas and use vegetable stock concentrate instead of chicken stock.