Japanese Vermont Curry Chicken

Japanese Vermont Curry Chicken. A veggie-packed slow-cooked chicken curry made with Vermont Curry as the base! This gentle Japanese-style chicken curry is full of soft vegetables and tender chicken. It cooks slowly to bring out sweet flavours from apples and carrots, and uses Vermont Curry blocks for a mild, family-friendly sauce. Serve it over rice for a warm, easy dinner everyone will enjoy.

Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 5

Ingredients

• 1.25 kg skinless chicken thigh fillets, cut into cubes

• 2 large potatoes, washed and cut into small cubes

• 2 carrots, sliced

• 1 onion, chopped

• 1 cup sweet potato, cubed

• 1 green apple, peeled and grated

• 1 tbsp soy sauce

• 1 tbsp honey

• 2 cups warm water

• 1 heaped tsp Vegeta (stock powder)

• 1/2 of a 230 g package mild VERMONT CURRY (from an Asian grocery)

Japanese Vermont Curry Chicken: Directions

1. Put all ingredients except the Vermont Curry into the slow cooker.

2. Cook on high for 5.5 hours until the chicken and vegetables are very tender.

3. Scoop about 1 cup of the hot liquid from the slow cooker into a medium bowl. Add the Vermont Curry to that bowl and stir until it melts and becomes smooth.

4. Pour the curry mixture back into the slow cooker and stir well to mix.

5. Continue cooking on low for 20–30 minutes so the sauce gets thicker.

6. Serve the curry over cooked rice for a filling meal loved by the whole family.

Note: This curry is mild and not spicy, so it’s great for kids and family meals. 🙂