Vermont Curry With Chicken
Vermont Curry With Chicken is an easy to make and delicious dish! Your whole family will love and enjoy this delicious taste of Japan!
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 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 med high. Add the chicken and saute 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 (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.
Notes
Serve this with rice, or even pasta! I recommend garnishing with some green onions, and adding some Nanami Togarashi for some extra flavor! Enjoy this incredible taste of Japan!
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