Name: Pressure Cooker Japanese Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 3 onions (large; 2¼ lb, 1,005 g); 1½ carrots (5 oz, 143 g); 3 Yukon gold potatoes (15 oz, 432 g); 2 cloves garlic; 1 tsp ginger (grated, with juice); 1½ lb boneless, skinless chicken thighs (see Notes for substitutions); ⅛ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; For the 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; For Serving:; 6 servings cooked Japanese short-grain rice; fukujinzuke (Japanese red pickled vegetables) (optional; or make myHomemade Fukujinzuke)

Ingredients

(Servings: 6)

3 onions (large; 2¼ lb, 1,005 g)

1½ carrots (5 oz, 143 g)

3 Yukon gold potatoes (15 oz, 432 g)

2 cloves garlic

1 tsp ginger (grated, with juice)

1½ lb boneless, skinless chicken thighs (see Notes for substitutions)

⅛ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

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

6 servings cooked Japanese short-grain rice

fukujinzuke (Japanese red pickled vegetables) (optional; or make myHomemade Fukujinzuke)

Pressure Cooker Japanese Curry

Ingredients

For The Curry Sauce

For Serving

Steps

Nutrition Facts

Comments

Pressure Cooker Japanese Curry

Ingredients

For The Curry Sauce

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts