This rich and comforting Japanese Vermont Curry With Chicken (kare raisu) features tender chicken thighs, hearty potatoes, carrots, and onions simmered in a deeply flavorful brown curry sauce made with the famous House Foods Vermont Curry roux — infused with a touch of apple and honey! This easy Japanese curry rice is the ultimate cozy weeknight dinner!
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I remember when I made Vermont Curry for the first time. I had read that House Vermont Curry, which is a boxed curry roux, is Japan's most popular curry and had tried it before at my church. Every so often the church serves this curry for lunch and I've always really enjoyed it but had never made it myself.
So I was overjoyed when I made this Japanese curry, or kare raisu, to discover that it was so very easy to prepare! The tender chicken and vegetables in a rich brown curry sauce served with rice is always a delight, and even more so when I realized how simple it is to make using Vermont Curry!
One question remained though: Why is Japan's most popular curry, beloved by Japanese people, called Vermont Curry?
Why Is This Japanese Curry Sauce Mix Called Vermont Curry?
A package of Vermont Curry contains blocks of curry roux that dissolve in water to make your curry sauce.
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."
I found this absolutely fascinating! Wonder what Dr. Jarvis, who passed away in 1966, would think of Vermont Curry? 🤔
I can't vouch for any health benefits you'll enjoy from dining on Vermont Curry, but I can vouch for it's deliciousness!
Where To Buy Vermont Curry And Vermont Curry Ingredients
Look for the Vermont Curry at Asian grocery stores, 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). Some of the ingredients include garlic powder, tomato powder, wheat flour, onion powder, and apple paste.
Other ingredients include vegetable oil (palm oil and soy lecithin), monosodium glutamate, and disodium inosinate.
I'm not going to list all of the ingredients, but if you are happy after seeing the complete list of ingredients then give making Vermont Curry a go!
If you prefer to make your own homemade roux curry blocks with simple and natural ingredients and spices, then check out "Easy Spicy Homemade Japanese Curry Roux Recipe."
🥘 Ingredients
So here are the simple ingredients you will need to make this Japanese curry recipe:
- Vermont Curry Sauce Mix - choose from Mild, Medium Hot, or Hot. These typically come in boxes that weight 4.05 oz and 8.11 oz. The recipe you'll find here uses 8.11 oz of curry roux blocks (adjust for your needs)
- Chicken thighs (can sub chicken breast meat)
- Water
- Olive oil
- Carrots
- Potatoes
- Onions
- Green onions (for a garnish)
That's all you'll need to make this easy recipe for Japanese-style curry!
🔪 Instructions
Add 1 tablespoon oil to a large skillet and heat to medium heat. Add the chicken and saute for about 5 minutes until browned.
Remove the chicken and add the other tablespoon of oil, then add the bite size chunks of vegetables (potato, carrot and onion). Saute for around 5 minutes on medium heat (stirring often) and add water a little at a time if the vegetables start sticking to the pan. You may start to notice some browning on the bottom of the pot which is fine, just don't let the veggies burn.
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 covered on a low heat for about 15 minutes.
Break apart the Vermont Curry Sauce blocks, and add to the skillet. Stir until the Japanese curry blocks are completely dissolved (around a minute or so).
Let the mixture continue to simmer covered. 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.
And that's it! Your rich and delicious curry is now ready to serve!
Suggestions For Serving
I garnished my Vermont Curry With Chicken with some green onions and served it with steamed white rice, which is essential to make Japanese curry rice. A little freshly ground black pepper is also nice with this curry.
Japanese Pickled Cucumber. is the PERFECT refreshing side dish to accompany your kare raisu!
I hope you will give Vermont Curry With Chicken a try! You can also substitute other proteins such as beef for Japanese beef curry, or pork if you wish. Enjoy this delicious taste of Japan!
FAQ
You can easily substitute another popular brand, Golden Curry Sauce Mix, by S&B Foods, for the Vermont Curry if you wish.
Making your own homemade curry roux with Japanese curry powder is easy! Please visit "Easy Spicy Homemade Japanese Curry Roux Recipe."
Some Other Recipes You May Enjoy
Here are some other great Japanese recipes you may enjoy:
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Arigatōgozaimashita!
Grace
Vermont Curry With Chicken
Ingredients
- 1 package Vermont Curry Sauce Mix by House Foods 8.11 oz package (can use 2x 4.05 oz boxes)
- 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
- 2 lb chicken thigh or breast meat cut into bite sized pieces
- 2 tablespoon olive oil split
- 5 cups water approximately; more or less depending on how thin or thick you like your curry
Instructions
- Add 1 tablespoon oil to a large skillet and heat to medium heat. Add the chicken and saute for about 5 minutes until browned.
- Remove the chicken and add the other tablespoon of oil, then add the cut up vegetables (potato, carrot and onion). Saute for around 5 minutes on medium heat (stirring often) and add water a little at a time if the vegetables start sticking to the pan. You may start to notice some browning on the bottom of the pot which is fine, just don't let the veggies burn.
- 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 covered on a low heat 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 covered. 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.
Grace
I love Vermont Curry so much! This recipe is super easy and over the top delicious!