Japanese Chicken Curry (Vermont Curry) Recipe by Hao
Cooking Instructions 40mins 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. 1 Cut onions into wedges. 1 Cut onions into wedges. 2 Peel and cut potato into small, equal sizes. Soak the potatoes in cold water to prevent browning. 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). 3 Cut carrots into rolling wedges (Rangiri technique). 4 Chop the chicken thighs into small bite sized chunks. 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. 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! 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. 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. 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. 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. 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! 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. 12 Once done, serve curry with rice on a plate. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Curry Chicken Old Kale with Ginger and Garlic Taco Salad Lemon Chicken Enchilada Ravioli Curry Chicken Old Kale with Ginger and Garlic Taco Salad Lemon Chicken Enchilada Ravioli Delicious mango custard Deany's fried rice Mug Cake Mug Cake Burger Pav bhaji Sweet cup cakes Pocket Sandwiches 🥪🥪🥪 Curry Chicken Bread Pakoda Delicious mango custard Deany's fried rice Mug Cake Mug Cake Burger Pav bhaji Sweet cup cakes Pocket Sandwiches 🥪🥪🥪 Curry Chicken Bread Pakoda