Sprig Originals's kitchen / Pressure Cooker Japanese Chicken Curry with Potatoes and Carrots
Pressure Cooker Japanese Chicken Curry with Potatoes and Carrots
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
The Friday-night curry every Japanese family knows, done in one pot. Chicken thighs, potatoes and carrots pressure-cook to fall-apart tender in minutes, then a handful of Japanese curry roux cubes melts in at the end for that glossy, mildly sweet, deeply savoury sauce. Spoon it over hot rice and dinner is finished before the table is set.
Ingredients
- 1 tbsp neutral oil, such as canola
- 1 large yellow onion, cut into thick wedges
- 1.5 lb boneless skinless chicken thighs, cut into 2-inch pieces
- 1.25 lb Yukon gold potatoes, cut into 1.5-inch chunks
- 2 medium carrots, cut into 1-inch pieces
- 1.5 cups water
- 1 tbsp soy sauce
- 1 tbsp honey
- 1/2 box (about 3.5 oz) Japanese curry roux cubes, medium hot
- 2 scallions, thinly sliced
Instructions
- Set the Instant Pot to Sauté (normal). Add the oil and the onion wedges and cook, stirring occasionally, for 4 minutes, until the edges are golden.
- Add the chicken thighs and cook 3 minutes more, stirring, just until the outsides turn opaque. Press Cancel.
- Add the potatoes, carrots, water and soy sauce. Scrape the bottom of the pot well with a wooden spoon so nothing is stuck — this prevents a burn warning. Do not stir the vegetables down further; leave them sitting on top.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes. When the time is up, let the pressure release naturally for 10 minutes, then move the valve to Venting to release the rest.
- Open the lid and press Sauté (low). Break the curry roux into individual cubes, drop them in with the honey, and stir gently for 3 to 5 minutes until the cubes fully dissolve and the sauce thickens enough to coat a spoon. Press Cancel.
- Let the curry sit for 5 minutes off the heat to thicken further, then scatter with scallions and spoon over hot steamed rice.
Chef's tips
- Japanese curry roux cubes (S&B Golden Curry or House Vermont Curry) live in the international aisle; use the mild box if you are feeding small kids and the hot box if you want a real kick.
- Never add the roux before pressure cooking — it settles on the bottom, scorches, and triggers the burn alert.
- Cut the potatoes no smaller than 1.5 inches or they will dissolve into the sauce during the natural release.
- Leftovers thicken overnight and taste even better on day two; loosen with a splash of water when reheating.
- For a vegetarian version, swap the chicken for a 14-oz block of extra-firm tofu added at the roux stage, and use 1 cup of water instead of 1.5.
Nutrition (per serving, estimated)
487calories
33gprotein
49gcarbs
19gfat
Estimates only — values vary with brands and portions.
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