Pressure Cooker Japanese Curry

on

 Japanese curry served with rice.

Timing

    Prep Time

        20 mins

Cook Time

        20 mins

Pressurizing + Depressurizing

        30 mins

Total Time

        1 hr 10 mins

Ingredients 

  • 3 onions
  • 1 ½ carrots
  • 3 Yukon gold potatoes
  • 2 cloves garlic
  • 1 tsp ginger
  • 1 ½ lb boneless, skinless chicken thighs (you can also use pork and beef chuck roast. don't use stew beef as it won't get tender)
  • kosher/sea salt
  • freshly ground black pepper
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
  • 3 cups chicken stock/broth (You can use beef stock for beef, or vegetable stock/broth)
  • 1 package Japanese curry roux (7-8 oz or 200-230 g)
  • 1 Tbsp ketchup
  • 1 Tbsp soy sauce

Instructions

  1. Cut the onions into halves and cut the halves into 5 wedgesPressure Cooker Japanese Curry 1 
  2. Peel the carrot and cut into bite sizes. Cut the carrot diagonally while rotating it a quarter between cuts. This not only results in an attractive shape that is good for stews and simmered dishes but also gives the pieces bigger surface space to absorb seasonings quicker.Pressure Cooker Japanese Curry 2 
  3. Peel the potatoes and cut into quarters. Soak in water to remove starch.
  4. Mince the garlic and grate ginger.
  5. Cut the meat into bite-size pieces. Season with kosher salt and freshly ground black pepper.
  6. Press the “Sauté” button on your Instant Pot and heat 1 Tbsp oil.
  7. When the pot is hot, add the onion, minced garlic and ginger.Pressure Cooker Japanese Curry 7
  8. Add the chicken to the pot and coat with oil. Brown chicken.
  9. Add carrot and potato to the pot and mix well.
  10. Add 3 cups (720 ml) chicken broth and then curry roux from one box. Use the spatula to push down some ingredients but keep the curry roux blocks on top and do NOT mix!Pressure Cooker Japanese Curry 10
  11. Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “Meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
  12. Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce. Mix well and make sure all the curry roux has been dissolved. 

 

From www.justonecookbook.com

Comments

Post a Comment