Instant Pot Japanese Curry
I went to Japan recently in November and I tried the best curry! It was so good, so I decided to replicate the recipe. Tastes just the same as I remembered! Here is my recipe ^.^
TOTAL TIME: 60 MINUTES | SERVINGS: 6-8
- 1 1/2 lbs chicken thighs, no skins or bones, cut into bite size
- 1 shallot, sliced
- 2 potatoes, peel and cut into 2 inches cubes
- 2 medium carrots, peel and cut into
- 2 clove garlic, minced
- 2-3 tbsp ginger, minced
- freshly ground black pepper
- 1 tbsp vegetable oil
- 3 cups of chicken stock
- 1 package of curry roux
- 1 tbsp ketchup
- 1 tbsp soy sauce
- Turn the instant pot on to “saute” mode and heat the vegetable oil.
- When the pot is hot, add the shallots, garlic, and ginger into the pot.
- Then, add chicken to the pot and coat with oil.
- Add carrots and potatoes to the pot and stir well.
- Add the chicken stock and stir in. Then add the curry roux blocks on top. (Add on top because it will cause the pot to burn if mixed together while pressuring.)
- Cover and lock the lid. Make sure it is on “sealing” vent. Press “meat/stew” button for 12 minutes. If you don’t have the button, it is just “high pressure” mode. Once done, quick pressure release.
- Unlock lid and add soy sauce and ketchup. Then turn on “saute” mode and cook for another 5 minutes until the curry roux is dissolved.
- Serve and enjoy.