Steps to Make Homemade Japanese chicken curry (Vermont Curry)
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The variety of servings that can be served to make Japanese chicken curry (Vermont Curry) is 5 servings. So make certain this portion is sufficient to serve for yourself and your loved one household.
Oh sure, just to add, the time needed to cook dinner Japanese chicken curry (Vermont Curry) is estimated to be around 40mins.
So, this time, let’s try it, let’s fluctuate Japanese chicken curry (Vermont Curry) ourselves at dwelling. Staying with easy components, this dish can present advantages in helping to take care of the health of our our bodies. You may make Japanese chicken curry (Vermont Curry) utilizing 9 materials type and 12 manufacturing steps. Here’s how you can make the dish.
A simple meal suitable for dinner for five.
There are milder versions of Vermont curry, I used the medium hot version in this recipe. You can use any to your preference.
Ingredients and spices that must be Get to make Japanese chicken curry (Vermont Curry):
- 1 box Vermont Curry
- Boneless chicken thighs (any proportion)
- 2 onions
- 1 carrot
- 2 potato
- 1 tbsp vegetable oil
- 3 cups or 750ml of water
- 1/2 tsp fine salt
- Cooked rice for 5 pax
Instructions to make to make Japanese chicken curry (Vermont Curry)
- Cut onions into wedges.
- Peel and cut potato into small, equal sizes. Soak the potatoes in cold water to prevent browning.
- Cut carrots into rolling wedges (Rangiri technique).
- Chop the chicken thighs into small bite sized chunks.
- Heat vegetable oil in large pot (I use a cast iron pot), then add onions first. Heat onions until they turn soft.
- 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!
- Add 3 cups of water in and bring the water to a boil.
- Remove any excessive foam and oil with a skimmer or other utensils.
- Add 1/2 teaspoon of fine salt. Turn stove to low or medium heat, and simmer for 15 minutes.
- Break the roux into pieces and add them into the pot. Stir until it dissolves.
- 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!
- Once done, serve curry with rice on a plate.
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