Vermont Chicken Curry
My own take on this mild but savory curry. Despite the curry box used saying it's hot, it's not really that spicy at all.
- Soup/Stew Pot
- 1 box Vermont Curry Roux House Foods brand in Hot
- 1 can Coconut Milk
- 1 can Carrots sliced and drained
- 1 can Diced potatoes keep brine
- 2-3 lb Boneless/skinless chicken breast diced
- 3-4 medium Sweet onions fine diced
- 1-2 cup Water
- 2 tbsp Olive oil
- Add olive oil to heated soup pot. Add in onion and chicken, stir often and until onion is translucent and the chicken is mostly cooked.
- Add coconut milk and water. Stir and let simmer for about 15-20 minutes until chicken is done.
- Add curry roux, drained carrots and can of potatoes with it's brine into the pot. Stir and simmer till the curry is completely dissolved.
- Take off heat and allow to rest for about 5-10 minutes to allow the curry time to thicken up some.
- Serve over fresh made or warm rice.
You can lessen the amount of water to 1 cup and use coconut cream instead of milk, if you want the curry to have a more thicker consistency. For less sweetness, you can replace the coconut milk/cream with water. Can be stored in the fridge for about a week or freeze for about 6 months. Just reheat and serve. You can switch out chicken breast with skinless/boneless thighs for a more tender meat. Other meats can be used in place of chicken.