Recipe of Real Japanese chicken curry (Vermont Curry) With Simple Cooking Guide

Japanese chicken curry (Vermont Curry) this is the popular recipe ever, So easy to prepare and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and I can't be the only person forever seeing food on my ripe table. Finally I learned to make this recipe, and I will share the secret recipe here with easy, flexible, and yummy!

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, japanese chicken curry (vermont curry). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Japanese chicken curry (Vermont Curry) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Japanese chicken curry (Vermont Curry) is something that I've loved my entire life. They're nice and they look fantastic.

To begin with this particular recipe, we have to first 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.

Recipecuisine : American
Prepare Time: 9 mins
Cook Time: 20 mins
Yield: 5 servings
Nutrition Facts: Per serving 171 calories

The ingredients needed to make Japanese chicken curry (Vermont Curry):

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

Steps 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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