Japanese chicken curry (Vermont Curry).
You can cook Japanese chicken curry (Vermont Curry) using 9 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Japanese chicken curry (Vermont Curry)
- Prepare 1 box of Vermont Curry.
- It’s of Boneless chicken thighs (any proportion).
- It’s 2 of onions.
- Prepare 1 of carrot.
- Prepare 2 of potato.
- It’s 1 tbsp of vegetable oil.
- It’s 3 cups of or 750ml of water.
- You need 1/2 tsp of fine salt.
- It’s of Cooked rice for 5 pax.
Japanese chicken curry (Vermont Curry) step by step
- Cut onions into wedges..
- Peel and cut potato into small, equal sizes. Soak the potatoes in cold water to prevent browning..
- Cut carrots into rolling wedges (Rangiri technique)..
- Chop the chicken thighs into small bite sized chunks..
- Heat vegetable oil in large pot (I use a cast iron pot), then add onions first. Heat onions until they turn soft..
- Add chicken, carrots and potatoes into the pot. Sauté until the chicken is no longer pink. **If you don’t like your potatoes and carrots to be overcooked (too tender and disintegrated), add the carrots after step 6, and add the potatoes after step 8!.
- Add 3 cups of water in and bring the water to a boil..
- Remove any excessive foam and oil with a skimmer or other utensils..
- Add 1/2 teaspoon of fine salt. Turn stove to low or medium heat, and simmer for 15 minutes..
- Break the roux into pieces and add them into the pot. Stir until it dissolves..
- Turn the stove to low heat and simmer for 10 minutes, or until the curry thickens. Stir it occasionally to prevent burning or sticking. **If you want a thicker gravy, simmer longer, until the gravy turns darker!.
- Once done, serve curry with rice on a plate..