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Japanese Vermont Curry Chicken

A vege packed slow cooked chicken curry using the well known Vermont Curry as a base!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine Chicken, chicken curry, curry, Japanese
Servings 5

Equipment

  • 6L slow cooker

Ingredients
 

  • 1.25 kg skinless chicken thigh fillets, cubed
  • 2 large washed potatoes, cubed small
  • 2 carrots, sliced
  • 1 onion, chopped
  • 1 cup cubed sweet potato
  • 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 gram package of mild VERMONT CURRY - the kind pictured above that I purchased from an Asian grocery store

Instructions
 

  • Place all ingredients (except the Vermont curry) in the slow cooker
  • Cook on high for 5.5hrs
  • Add Vermont curry to a medium bowl and add a cup of the hot liquids from the slow cooker to the bowl and mix to dissolve until melted. Pour this mixture back into the slow cooker and stir well to thicken the curry. Continue to cook on low for 20-30mins to assist this thickening
  • We served ours over cooked rice for a hearty meal loved by all!
  • Note: This is NOT a spicy curry so suitable for the whole family :)
Keyword chicken curry, japanese curry
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