Sweet carrots, tender potatoes, and savory chicken are stewed together in a flavorful curry that is definitely full of spices but not overwhelmingly hot. This Japanese Curry is a different twist on a familiar dish that just might get you out of your dinner rut.
Have you ever been stuck in a meal rut. Where you just feel like you make the same dishes on repeat every week? That’s where I have been. Everything I thought about making for dinner was either something that I had made recently, or it was something that my hubby can’t have (he’s watching his cholesterol). So, I reached out for suggestions, and one friend suggested this Japanese Curry from Just One Cookbook. I have made many curries (Thai, Indian), but have never even heard of a Japanese Curry before. I decided to try it, and I’m so glad I did!
If you’re stuck in a rut, and looking for something new, this just might be it.
Pressure Cooker Japanese Curry
From Just One Cookbook
- 3 small to medium onions, peeled and sliced
- 2 big carrots, cut into bite size pieces
- 3 large Yukon gold potatoes, cut into bite size pieces
- 2 cloves garlic, minced
- 1 tsp minced ginger
- 1½ lb boneless skinless chicken thighs,(1½ lb = 680 g) cut into bite size pieces
- sea salt (to taste)
- 1 Tbsp oil (vegetable, olive, etc.)
- 3 cups chicken stock (3 cups = 720 ml)
- 1 Tbsp ketchup
- 1 Tbsp soy sauce
- 3 Tbsp unsalted butter (42 g)
- 4 Tbsp all purpose flour (30 g) (You can use GF flour as well)
- 1 Tbsp curry powder (6 g)
- 1 Tbsp garam masala (6 g)
- ¼ tsp cayenne pepper (1-2 g) (optional for spicy)
Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. oil. Add the onions and cook for 2 minutes. Add the garlic and ginger, and cook for 1 more minute. Add the chicken stock, and scrape the bottom of the pot with a wooden spoon to make sure nothing is stuck. Press the “Keep Warm/Cancel” button. Add in the carrots, potatoes, chicken, and 1 tsp salt.
Put the lid on, turn the knob to “Sealing.” Press the “Meat/Stew” button, and set for 15 minutes.
While that is cooking, melt the butter in a small sauce pot over medium heat on the stove. Whisk in the flour and cook, stirring occasionally, until the mixture turns a little brown (tan). Whisk in the curry, Garam masala, and cayenne (if using). Turn off heat and let sit until the Instant Pot is done cooking.
When the IP is done, slowly turn the knob to “venting” until all the pressure is released. Carefully remove the lid and whisk in the roux (butter/flour/spice mixture), the ketchup, and soy sauce. Cook on “Sauté” for 5 minutes, then turn off. Serve over rice.
