How To Make THE BEST Japanese Curry Rice Using Boxed Vermont Curry

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Curry paste can be more affordable and offers similar flavor.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a healthier protein alternative, while pork can be less expensive.

Chop all the veggies (onion, garlic, carrots, mini Yukon gold potatoes, celery, yellow squash) into bite-sized pieces, ensuring they are about the same size for even cooking.

Season the chicken thighs with salt and pepper.

In a pot on medium-high heat, add oil and place the chicken thighs skin side down, seasoning the other side as well.

Sear the chicken thighs for about 5 to 6 minutes until golden and crispy, then flip them over and sear the other side for 2 to 3 minutes.

Remove the chicken thighs from the pot and set them aside.

In the same pot, sauté the onion and garlic until fragrant.

Add all the veggies (except the yellow squash) and sauté for 5 minutes or until slightly soft, seasoning with salt and pepper.

Put the chicken thighs back in the pot along with any juices from the plate.

Pour in 24 ounces (about 3 cups) of water, ensuring everything is submerged, then cover with a lid and let it simmer for about 20 to 25 minutes until the veggies are soft and the chicken is fully cooked.

After 25 minutes, add the yellow squash to the pot and remove the chicken thighs to debone them, then add the deboned chicken back into the pot.

Break the Vermont curry blocks into smaller pieces and add them to the broth, stirring until dissolved and the broth thickens.

Cooking Techniques

Equipment Needed

Spice Level: