in my ongoing quest to be more helpful to the wife in the kitchen, I made it a point this past weekend to be around during the prep of a perennial favorite in our household, chicken curry over rice.

It’s the basic korean style curry dish but instead of a korean brand curry mix we prefer a japanese brand called Vermont Curry. I’d say the flavor is a bit milder and sweeter than a korean brand curry mix.

here’s the lowdown:
serves: around 8 to 10
ingredients: Vermont Curry Mix (mild), 1 extra large yellow onion, 2 large potatoes, 6 carrots, approx. 4 chicken breasts, water and steamed rice.

- clean and peel the veggies. cut onion, carrots and potatoes like so..

- clean and cut chicken breasts into bite sized portions.

- lightly saute the chopped vegetables over medium heat. precooking the veggies will prevent them from getting soggy while being cooked in the curry sauce.

- add chicken to the pan and then add water. the water level should be just barely over the vegetables.

- and now add the curry mix. this depends on your serving size. in our case we use 10 out of the 12 bars in the curry mix pack. cook at medium/high heat and stir as you go.

- you may need to add more water if the sauce gets too thick.

- after approx. 10 minutes at med/high heat, reduce the heat down to medium.
- please note, you may want to move the pot off the burner when stirring in order to prevent any accidental splattering.

- the wife stresses that i need to “scoop and turn” when i stir. it’s an essential technique.

- after another five minutes or so, reduce the heat down to low/medium and cover the pot with a lid slightly off center so that the steam can vent out.

- serve the curry over rice when ready.


…and voila! one of our family favorites. bon appetit!!