S&B Golden Japanese Curry recipe

S&B golden curry served with chicken katsu, white rice and broccoli

I wasn’t sure if this should be a recipe or favourite ingredient but I want instructions to refer back to so recipe it is. There’s not much to it: fry an onion, add the curry block and some water, simmer, done. I heat up katsu chicken and rice to go with it and I usually add extra veg to the sauce, like button mushrooms and broccoli.

If I were going to make a Japanese curry from scratch I’d look no further than Just One Cookbook's highly rated roux recipe but Ocado sells S&B curry blocks and they’re both convenient and delicious. The block is small but feeds five people generously. I break it up depending on how many portions I want to cook and store the leftovers in an airtight container in the fridge. 


The curry block weighs 92g and needs 720ml water to make five portions. The quantities needed for smaller portions are as follows:

To serve:
One: 18.4g / 144ml 
Two: 36.8g / 288ml
Three: 55.2g / 432ml
Four: 73.6g / 576ml

The packet advises adding the curry block to the water at the very end but I add it at the beginning so I can tweak the consistency of the sauce as it cooks. 


Serves: 5

Golden curry

  • 1 tbsp vegetable oil
  • 1 onion, sliced (or 2 shallots, around 200g)
  • 1 S&B golden curry block (92g)
  • 720ml freshly boiled water

To serve

  • chicken katsu cutlets
  • white rice

You will need

  • a medium, lidded saucepan


  1. Place a medium saucepan over a low heat and add 1 tablespoon of vegetable oil. Add 1 sliced onion and fry for 5 minutes until the onions have softened. Turn off the heat.
  2. Break up 1 S&B curry block (92g) and add it to the saucepan, crushing the pieces with a wooden spoon. Measure 720ml of freshly boiled water into a jug and add 3 tablespoons of water to the saucepan, stirring well. Add the rest of the water slowly and keep stirring until the curry block has completely dissolved.
  3. If you want to include any extra vegetables like mushrooms or broccoli then add them to the saucepan now.
  4. Turn the heat under the saucepan to medium and when the curry starts to boil, turn the heat down low, cover and simmer for 15 minutes. Once the curry is ready, serve it over katsu chicken and rice. Keep any leftover sauce in the fridge for up to 48 hours.