Sunday, January 7, 2018

Pressure Cooker Japanese Curry

For more detailed instructions, visit the source listed at the bottom.


3 onions
3 Yukon gold potatoes
2 cloves garlic
1 tsp ginger
lb boneless skinless chicken thighs
kosher salt
Freshly ground black pepper
1 Tbsp neutral flavor oil (vegetable, canola, etc)
3 cups chicken stock/broth
1 package Japanese curry roux (1 package = 8.4 oz) (See Notes for homemade curry roux recipe)
1 Tbsp ketchup
1 Tbsp soy sauce
Furkujinzuke (red pickled daikon) (for garnish)

  1. Gather all the ingredients.
  2. Cut the onions into halves and cut the halves into 5 wedges.
  3. Peel the carrot and cut into bite sizes.
  4. Peel the potatoes and cut into quarters. Soak in water to remove starch.
  5. Mince the garlic and grate ginger.
  6. Cut the meat into bite size pieces. Season with kosher salt and freshly ground black pepper.
  7. Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.
  8. When the pot is hot, add the onion, minced garlic and ginger.
  9. Add the chicken to the pot and coat with oil.
  10. Add carrot and potato to the pot and mix well.
  11. Add 3 cups chicken broth and curry roux. Use spatula to push down some ingredients but keep the curry roux blocks on top. If you use homemade roux, add it after pressure cooking is done. Homemade roux is more runny and it goes to the bottom of pot easily and can burn while cooking.
  12. 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.
  13. If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.
  14. When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).
  15. Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce (if you use homemade curry, add it before ketchup and soy sauce. Change to saute mode for additional 5 minutes until homemade curry roux blends well). Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with Fukujinzuke (red daikon pickles).

Notes: We made this while doing an "around the world" summer theme with the kids. John's brother and his family are currently living in Japan and shared this recipe with us. It was quite tasty, a great addition to our unit of study, and a fun way to help break in the new-ish electric pressure cooker.

We couldn't find curry roux at any of the stores we looked at, so we ended up making our own, using the linked recipe above. 

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