Name: Vermont Curry Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 package Vermont Curry Sauce Mix by House Foods (8 oz package; can use 2x 4 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 tbsp olive oil (split); 5 cups water (approximately; more or less depending on how thin or thick you like your curry)

Description

A delicious and easy chicken curry made with Vermont Curry Sauce Mix.

Ingredients

Scale

1 package Vermont Curry Sauce Mix by House Foods (8 oz package; can use 2x 4 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 tbsp olive oil (split)
5 cups water (approximately; more or less depending on how thin or thick you like your curry)

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Instructions

Add 1 tbsp 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 tbsp 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.

Notes

This dish is versatile; feel free to add more vegetables like bell peppers or peas.
Serve with rice or bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 3g
Sodium: 680mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 34g
Cholesterol: 80mg