Yummy Curry In My Tummy

Deciding what to make for dinner really isn't an easy task for me. I deliberate for the whole day from the moment I wake up. You're probably asking, "You think about dinner as soon as you wake up?" well yes..I do...to be honest, I think about breakfast first...but dinner is never far behind.

Saturday, I had a craving for Curry Rice, the Japanese dish of delicious curry over sticky Japanese rice. A favorite among most Japanese children and hopefully to many more people!

The good people at Vermont Curry have made it particularly easy for busy housewives, bachelors and bachelorettes, etc. to make this soul warming food.

Curry Chicken - Vermont Style
Ingredients:
1/2 Package Vermont Curry - I prefer the hot variety but you can choose to your level of spiciness
2 Medium Onions - Vidalia, Yellow or White, even Purple
2-3 Potatoes - depending on size
2 Carrots
1/2 lb of Chicken tenders
1 small nub of ginger

Feel free to add some celery or whatever else...I just didn't have any on hand.

Directions:

1. Dice the onions roughly, so you can see them when you're eating them
2. Peel and dice the potatoes roughly the same size as the onions
3. Peel and dice the carrots also roughly the same size
4. Peel the ginger (a teaspoon works wonders) and dice finely
5. Cut the chicken tenders into bite size chunks
6. Heat 2 Tbsp of oil in a medium sized pot until the oil is hot
7. Add the ginger and onions, stirring occasionally until the flavor is released and the onions are semi-translucent
8. Add the chicken and stir until browned
9. Add potatoes and carrots, stir until coated with oil and slightly brown
   
10. Add enough water to barely cover everything
11. Cover and wait for it to boil, stirring once
12. Once the mixture is boiling turn to low head and simmer, skim the scum off with a large spoon
13. Cover and let simmer until vegetables are tender, remove from heat
14. Break up half the package of Vermont Curry and slowly stir into the pot
15. Once the curry is incorporated into the mixture place back on heat and slowly stir, the sauce will thicken
16. Stirring occasionally, continue simmering with the lid on for another 15-20 minutes

White Rice
Ingredients
2 Cups Short Grained Rice

Excellent directions on how to cook the rice both with a rice cooker and the stovetop.