Recipe of Perfect Japanese chicken curry (Vermont Curry)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Ultimate Japanese chicken curry (Vermont Curry). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Japanese chicken curry (Vermont Curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese chicken curry (Vermont Curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese chicken curry (Vermont Curry) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese chicken curry (Vermont Curry) estimated approx 40mins.

To get started with this particular recipe, we must prepare a few components. You can have Japanese chicken curry (Vermont Curry) using 9 ingredients and 12 steps. Here is how you can achieve it.

A simple meal suitable for dinner for five. There are milder versions of Vermont curry, I used the medium hot version in this recipe. You can use any to your preference.

Ingredients and spices that need to be Prepare to make Japanese chicken curry (Vermont Curry):

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

Steps to make to make Japanese chicken curry (Vermont Curry)

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.

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