3.9 KiB
| title | subtitle | date | draft | tags | categories | cuisine | course | image | ||||||||||
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| Japanese Curry (Pressure Cooker) | 2023-10-14T00:00:00-07:00 | true |
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6 - 8
Original Link: Link
Augmentations
- 1 Apple
- This will add a sweetness to the curry.
Ingredients
- 3 onions (large; 2¼ lb, 1,005 g)
- 1 1/2 cups carrots (5 oz, 143 g)
- 3 Yukon gold potatoes (15 oz, 432 g)
- 2 cloves garlic
- 1 tsp ginger (grated, with juice)
- 1 1/2 lb boneless, skinless chicken thighs (see Notes for substitutions)
- 1/8 tsp Diamond Crystal kosher salt
- 1/8 tsp freshly ground black pepper
Curry Sauce
- 1 Tbsp neutral oil (for cooking)
- 3 cups chicken stock/broth (for lower sodium, use water only or half stock and half water)
- 1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux)
- 1 Tbsp ketchup
- 1 Tbsp soy sauce
Instruction
Step 1
Cut 3 onions in half and cut each half into 5 wedges.
Step 2
Peel 1½ carrots and cut into bite-sized pieces. I use a Japanese cutting technique called rangiri. This cut creates more surface area, which helps the carrots absorb more flavor and cook faster. Tip: You can cut the vegetables slightly bigger to avoid a mushy texture.
Step 3
Peel 3 Yukon gold potatoes and cut them into quarters. Soak them in water for 15 minutes to remove the excess starch. Tip: Do not use russet potatoes since they would break down too easily.
Step 4
Mince 2 cloves garlic (I like this garlic press). Then, grate the ginger with a microplane and reserve 1 tsp ginger (grated, with juice).
Step 5
Cut 1½ lb boneless, skinless chicken thighs into bite-sized pieces. I use the sogigiri Japanese cutting technique to create more surface area and flatten each piece so it cooks faster. Season with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
Step 6
Press the Sauté button on your Instant Pot (I use a 6 QT Instant Pot). When the inner pot is hot, add 1 Tbsp neutral oil.
Step 7
Then, add the onion wedges, minced garlic, and grated ginger with juice.
Step 8
Add the chicken pieces to the pot and mix until just coated with the oil.
Step 9
Add the carrots and potatoes to the pot and mix well.
Step 10
Add 3 cups chicken stock/broth and use a spatula to press down the meat and vegetables into the liquid. Then, place the cubes from 1 package Japanese curry roux (I combine half mild and half medium spicy packaged roux) on top of the other ingredients. DO NOT MIX! Otherwise, the roux may sink to the bottom of the pot and burn while cooking. For solidified homemade roux, place the cubes on top of the ingredients and do not mix. For non-solidified homemade roux (that you just made), add it after pressure cooking is done.
Step 11
Cover and lock the lid. Make sure the Instant Pot‘s steam release handle points to Sealing and not Venting. Press the Keep Warm/Cancel button on the Instant Pot to stop sautéing. Then, press the Meat/Stew button to switch to pressure cooking. Press the “minus“ button to change the cooking time to 15 minutes.
Step 12
When it is finished cooking, the Instant Pot will switch automatically to the Keep Warm mode. Slide the steam release handle to Venting to let out steam until the float valve drops down, OR let the pressure release naturally (this takes about 15 minutes).
Step 13
Unlock the lid. (If you‘re using homemade curry roux, add it to the pot now and heat on Sauté mode for an additional 5 minutes until well blended into the stew.) Add 1 Tbsp ketchup and 1 Tbsp soy sauce now. Mix well, stirring to dissolve the curry roux and checking one last time that there are no undissolved chunks left.
Good Sides
- Serve with Jasmine Rice