Pressure Cooker, Curry Rice
cut 3 medium onions into halves
and cut the halves into 5 wedges
peel 1-1/2 medium carrot
cut the carrot diagonally while rotating it a quarter between cuts
peel 3 Yukon gold potatoes
cut into quarters
soak potatoes in water to remove starch
mince 2 cloves garlic
grate 1 tsp ginger
1-1/2 lb ( 680 g ) boneless, skinless chicken thighs
cut the meat into bite-size pieces
season with kosher salt and freshly ground black pepper
prepare 1 package ( 8.4 oz, 240 g ) Japanese curry roux
I used 2 different brands for better flavor
press the “Sauté” button on your Instant Pot
add 1 Tbsp vegetable oil
when the pot is hot, add the onion,
saute onion
add minced garlic and ginger
add chicken
coat with oil
add carrot and potato
mix well
add 3 cups ( 720 ml ) chicken stocks
curry roux
keep the curry roux blocks on top
pressure cooking for 15 minutes
mix well
add 1 Tbsp ketchup
and 1 Tbsp soy sauce
mix well, and make sure all the curry roux has been dissolved
transfer to a serving dish
itadakimasu!
I hope you enjoyed today's tutorial.
Japanese county is one of the most popular food in Japan that is an enjoyed home and restaurant.
Unlike Thai or Indian curry, Japanese Curry is less spicy, so children can enjoy it.
Also, Japanese Curry is thicker because we used curry roux.
You can buy the curry roux in a box like this in an Asian store or Japanese supermarket,
or you can make it at home with flour, butter, and curry powder, and some spice.
and I have a recipe on my blog, so you can check it out in the description box below.
Using a pressure cooker, You can shorten the cooking process to 45 minutes instead of over 1 hour.
I hope you enjoyed today's tutorial.
If you did, please give me a thumbs-up, and subscribe to my channel.
I'll see you guys soon. Bye.
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