Vermont Chicken Curry

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.
Course Main
Cuisine Asian
Servings 10 people


  • 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.