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Speedy Japanese Chicken Curry

Everyone loves a curry! You can make this really quickly in a pressure cooker...and make everyone smile (*^^*)!

Recipe By: himawari (https://cookbuzz.com/kitchen/366)
Serves 12 Cook: 40 min

Ingredients

Chicken thighs 500g
Onion (medium) 5-6 (1kg)
Potatoes (medium) 6-7 (1kg)
Carrots (medium) 2-3 (500g)
Garlic 1 clove
Vegetable oil 2 tbsp
Water 1250ml
Japanese curry roux pack 1 (230g)

Method

1
These are the ingredients.
2
Put the oil in a pressure cooker and fry the finely chopped garlic.
3
Add 1-2 chopped onions and fry on low heat until browned.
4
Add the chicken cut into bitesize pieces. When it's brown, turn up the heat to medium and add the remaining onions, bitesize potatoes and carrots and fry.
5
Add the water and bring to the boil, removing any scum.
6
Put the lid on and cook under pressure for 5 minutes. Turn the heat off and keep until the pressure dies down.
7
Remove any scum, add the curry roux and allow to dissolve.
8
Simmer for 10 minutes on low heat, stirring occasionally. When it's thickened, it's ready to serve.

Tips & Note

You can use pork, seafood or vegetables instead of chicken. You can also adjust the amount of garlic to suit your taste. It's recommended on the roux packet instructions to use 4 medium onions (800g), 3 medium potatoes (450g) and 1 medium carrot (200g), but I have used much more in this recipe as I like lots of vegetables.

Speedy Japanese Chicken Curry

Everyone loves a curry! You can make this really quickly in a pressure cooker...and make everyone smile (*^^*)!

Recipe By: himawari (https://cookbuzz.com/kitchen/366)

Serves 12

Cook: 40 min

Ingredients

Chicken thighs 500g
Onion (medium) 5-6 (1kg)
Potatoes (medium) 6-7 (1kg)
Carrots (medium) 2-3 (500g)
Garlic 1 clove
Vegetable oil 2 tbsp
Water 1250ml
Japanese curry roux pack 1 (230g)
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Speedy Japanese Chicken Curry

Recipe ID :2055 Posted on 23 SEP 2016
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Serves 12

Cook 40min
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Everyone loves a curry! You can make this really quickly in a pressure cooker...and make everyone smile (*^^*)!

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himawari
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himawari
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Ingredients

Print Ingredients Email Ingredients
500g
5-6 (1kg)
6-7 (1kg)
2-3 (500g)
1 clove
2 tbsp
1250ml
1 (230g)

Method

Cook
40min
1
These are the ingredients.
2
Put the oil in a pressure cooker and fry the finely chopped garlic.
3
Add 1-2 chopped onions and fry on low heat until browned.
4
Add the chicken cut into bitesize pieces. When it's brown, turn up the heat to medium and add the remaining onions, bitesize potatoes and carrots and fry.
5
Add the water and bring to the boil, removing any scum.
6
Put the lid on and cook under pressure for 5 minutes. Turn the heat off and keep until the pressure dies down.
7
Remove any scum, add the curry roux and allow to dissolve.
8
Simmer for 10 minutes on low heat, stirring occasionally. When it's thickened, it's ready to serve.

Tips & Note

You can use pork, seafood or vegetables instead of chicken. You can also adjust the amount of garlic to suit your taste. It's recommended on the roux packet instructions to use 4 medium onions (800g), 3 medium potatoes (450g) and 1 medium carrot (200g), but I have used much more in this recipe as I like lots of vegetables.

Category

Japan India Boiled Curry Pan Fried / Shallow Fried Sauces Simmer Chicken Potato Root Vegetables Autumn Everyday Home Alone Winter

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