Just One Cookbook really hasn’t steered us wrong yet. I really liked the idea of finding a pressure cooker recipe for Japanese curry. This used more curry blocks than I’m used to but it turned out nice and thick (we did have a few pieces of cube not break up as well as they should have). I added cauliflower to this but wouldn’t do it again – it broke up too much to really have a purpose here. We made this in the Instant Pot and then simmered it on the stove while I prepared rice.
2 onions (recipe calls for three but we only had two and I figured I was adding more veggies with the cauliflower)
1 cup cauliflower florets (optional)
3 Yukon gold potatoes (mine were on the small side so I used four)
2 cloves garlic
1 tsp ginger (I used dried because we were out of fresh)
1½ lb boneless skinless chicken thighs (I used five, may have been a bit under)
salt and pepper
1 Tbsp vegetable oil
3 cups chicken stock
1 package Japanese curry roux (8.4 oz). I used half mild and half spicy Golden Curry
1 Tbsp ketchup
1 Tbsp soy sauce
pickled daikon, for garnish
Cut up vegetables (soak potatoes in water). Turn pressure cooker to sautee function and heat oil in pot. Sautee onions and garlic a few minutes. Brown chicken (season with salt and pepper). Add remaining vegetables and stir around for a minute.
Add chicken stock to pot and push down vegetables. Crumble curry cubes on top of mixture. Cook for 15 minutes under high pressure, then do the quick release.
Add ketchup and soy sauce and serve garnished with daikon over rice.