Easiest Way to Cook Tasty Japanese chicken curry (Vermont Curry)

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)

  1. Prepare 1 box of Vermont Curry.
  2. It’s of Boneless chicken thighs (any proportion).
  3. It’s 2 of onions.
  4. Prepare 1 of carrot.
  5. Prepare 2 of potato.
  6. It’s 1 tbsp of vegetable oil.
  7. It’s 3 cups of or 750ml of water.
  8. You need 1/2 tsp of fine salt.
  9. It’s of Cooked rice for 5 pax.

Japanese chicken curry (Vermont Curry) step by step

  1. Cut onions into wedges..
  2. Peel and cut potato into small, equal sizes. Soak the potatoes in cold water to prevent browning..
  3. Cut carrots into rolling wedges (Rangiri technique)..
  4. Chop the chicken thighs into small bite sized chunks..
  5. Heat vegetable oil in large pot (I use a cast iron pot), then add onions first. Heat onions until they turn soft..
  6. 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!.
  7. Add 3 cups of water in and bring the water to a boil..
  8. Remove any excessive foam and oil with a skimmer or other utensils..
  9. Add 1/2 teaspoon of fine salt. Turn stove to low or medium heat, and simmer for 15 minutes..
  10. Break the roux into pieces and add them into the pot. Stir until it dissolves..
  11. 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!.
  12. Once done, serve curry with rice on a plate..

Kaori Susume


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