This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post raves about Vermont Curry With Chicken!
Tonight I made Vermont Curry for the first time. I have read that Vermont Curry is Japan’s most popular curry. I have tried this before at my church. Every so often the church serves this curry for lunch and I’ve always really enjoyed it but never made it myself. So I already knew I would like it (love it!) but the big question for me is why is Japan’s most popular curry called Vermont Curry?
The packaging states “Curry With a Touch of Apple and Honey.” I will try to summarize but it seems this comes from a book called “Folk Medicine: A Vermont Doctor’s Guide to Good Health”. From the sevendaysvt.com website: “In the book, the author Doctor Jarvis asserted that “honegar,” a mixture of honey and apple cider vinegar, was a miracle cure-all that could combat everything from arthritis to diabetes to heart disease. Later the health fad sparked by Jarvis’ book eventually made its way to Japan, where, according to the House Foods rep (manufacturer), it became known as the “Vermont Health System.” And so, in 1963, Vermont Curry was born as an effort to capitalize on that craze.”
What Ingredients Do You Need to Make Vermont Curry With Chicken?
The ingredients you will need to make Vermont Curry With Chicken include chicken, potato, carrot, and onion. After sautéing the chicken and softening the vegetables, you simply will add water and the curry blocks. After simmering for a few minutes you have a delicious Japanese curry and a fantastic taste of Japan!
Look for the Vermont Curry in your local Asian Market, or you can order it here on Amazon. There are varying levels of spiciness including mild, med hot, and hot. I used the hot version, which really isn’t all that hot in my opinion but still delicious! Check out the list of ingredients on the back of the package (see below), and if you are happy after seeing that give it a go! It’s truly delicious!
I garnished my Vermont Curry With Chicken with some green onions and my new favorite Japanese spice Nanami Togarashi. Best served with rice or even pasta!
Nanami Togarashi is a Japanese 7-spice blend includes red chile pepper, roasted orange peel, yellow and black sesame seeds, Japanese pepper, seaweed, and ginger. You can use this to spice up ANYTHING, but it is particularly great on Yurinchi Chicken, rice, and ramen…YUM! You can get it here on Amazon.
I hope you will give Vermont Curry With Chicken a try! You can also substitute other proteins such as beef or pork if you wish. Enjoy this delicious taste of Japan!
Some Other Recipes You May Enjoy
Easy and Delicious Gyudon Japanese Beef Bowl
ArigatĹŤgozaimashita!
Grace
Vermont Curry With Chicken
Ingredients
- 1 package Vermont Curry Sauce Mix by House Foods 8.11 oz package
- 1 lb potato peeled and cut into bite sized pieces
- 1 large onion peeled and cut into bite sized pieces
- 1 large carrot peeled and cut into bite sized pieces
- 1 lb chicken thigh or breast meat cut into bite sized pieces
- 2 tbsp olive oil split
- 5 cups water approximately; more or less depending on how thin or thick you like your curry
Instructions
- Add 1 tbsp oil to a large skillet and heat to med high. Add the chicken and saute until browned.
- Remove the chicken and add the other tbsp of oil, then add the cut up vegetables (potato, carrot and onion). Saute for around 5 minutes (stirring constantly) and add water a little at a time if the vegetables start sticking to the pan.
- Add the chicken back in, then add the water. If you like your curry a bit thicker, perhaps only add 4 cups of water to start with (you can add more later to thin the curry). Bring to the boil, and then lower to a simmer. Simmer for about 15 minutes.
- Break apart the Vermont Curry Sauce blocks, and add to the skillet. Stir until the Vermont Curry Sauce blocks are completely dissolved (around a minute or so).
- Let the mixture continue to simmer. Stir every once in awhile until the curry starts to thicken (around 10 minutes). If your curry is too thick at this time, begin to add extra water a little at a time until you achieve your desired thickness.
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