House Foods Mild Vermont Curry - 8.11oz

Excellent product: I have been craving real curry for a long time. It was great when made with 1/2 chicken & 1/2 beef. It was extremely easy to use with an instant pot but the veggies have to be fresh not frozen.

United States on Sep 10, 2023

Kindle Customer: The mild may have been too mild but I was afraid medium may be too hot. We grew up on S&B curry and never saw Vermont curry until I ordered some here after reading an article that rated it much higher than S&B. It’s definitely better!

United States on Mar 08, 2023

G. A. Raden: When I discovered this product at Amazon, I was initially confused (Why would a "Vermont" curry be made in Japan?) but then a thought came to me recalling a recipe I had seen to make Chip Shop Curry at home -- and I realized there MAY be a similarity based on the slightly sweetish taste of the Bisto product (also sold here!) and that recipe mentioning using...applesauce. So I tried a little experiment -- Take one segment of the partitioned-into-six briquette (you get two!) and dissolve in 450-500 ml of piping hot water (much like the heaping tablespoon of the other brand's granules) Serve over chips (Fries to you Yanks, pommes frites to the French speakers!)
Flavour -- VERY similar but not identical.
Colour -- slightly more of a yellowish tinge
Economics -- Trade off. Less watery than the Bisto when made to the same proportioning AND leftover curry sauce can be refrigerated and re-used the next day with more chips. But pricewise a/o date (3 July 2021) THIS runs about 60% more per 450-500 ml serving of chip shop curry than the Bisto as this packet only makes 12 servings...Food for thought though. Literally!

United States on Jul 04, 2021

Joanna D.: This is served in the Japanese Navy every Thursday. During the Meiji Imperial Era (1868–1912) Emperor Meiji was anxious to bring isolated Japan up to the Western World in technology and education. Japan became especially enamoured of the British and one thing they copied, oddly enough, was Indian Curry as done by the Brits. The British version was at that time basically a beef stew with potatoes and carrots and not very spicy. Japanese food is also not very spicy, although they have some pepper they like. Most Japanese "homey" food is kind of overcooked and bland, believe it or not. The Japanese take on Brit-Indian Curry was to make a seasoned roux base (starch plus fat and spices) and use pork or chicken in addition to beef, beef being very expensive.

So if you make this, you need meat (chicken thigh, breast, beef, or pork, sliced thinly) onion, carrot, potato, water and these cubes. After sautéing onion, browning meat and adding carrot, potato and water, you cook merely fifteen minutes to soften the vegetables and then stir in these cubes. They quickly thicken into something looking like beef stew. You serve it over Japanese rice (short grain, sticky type rice) or...

United States on Jan 21, 2020

Nikki H: I'm going on a curry kick 2019...RIP my colon...
This is Curry #2. Was not disappointed. This curry I made with Chicken, Mushroom and Onion. Its smooth and somewhat thin. The curry was delicious, however I will be buying one with more heat. Still a wonderful curry! Its your typical "cook your veggies, Cook your meat, Add water to boil then add curry cubes" what is even better is that you don't have to chop up the cubes (*Cough Cough* I'm looking at you Golden Curry) it just disintegrates into the water with minimal stirring. It actually makes a lot of curry (almost 6 cups). So much so that its going to take me 3 days to get to the next curry...which is House Curry (Kokumaro). In hindsight I should have made only a half of a package. (there's two packages inside) whoops. Oh no...I have too much curry said no one ever.

Buy this curry. If you like heat, don't get the mild. If you don't like heat or massive toilet blowout, mild is the way to go for you. Hope this helps :)

United States on Apr 18, 2019