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Japanese Curry On Rice taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Japanese Chicken Curry (Video) チキンカレー

Tender Japanese chicken curry loaded with carrots and potatoes simmered in a rich savory curry sauce made easy in the pressure cooker. A comforting and satisfying weeknight dinner!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 576 kcal

Equipment

  • 1 Pressure cooker for main cooking
  • 1 Knife for cutting vegetables and chicken
  • 1 Cutting board also useful for prepping apple and ginger

Ingredients
  

Main Ingredients

  • 2 onions large; 1.5 lb, 670 g
  • 2 carrots cut into rolling wedges; 6.7 oz, 190 g
  • 3 Yukon gold potatoes chunked; 15 oz, 432 g
  • 1 teaspoon ginger freshly grated
  • 2 cloves garlic minced
  • 0.5 apple grated; 6 oz, 170 g
  • 1.5 lb boneless, skinless chicken thighs cut into bite-sized pieces, seasoned with pepper

For the Sauce & Serving

  • 1.5 tablespoon neutral oil for cooking
  • 4 cups chicken stock or broth or half stock and half water
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 package Japanese curry roux 7–8 oz or 200–230 g
  • 8 servings cooked Japanese short-grain rice for serving
  • 1 fukujinzuke optional Japanese red pickled vegetables

Instructions
 

Instructions

  • Peel and slice onions thinly.
  • Heat oil in the pressure cooker, add onions and saute for 10-15 minutes until golden brown.
  • Add grated ginger and minced garlic, cook 1 minute until fragrant.
  • Stir in grated apple and mix well with the onion base.
  • Add chicken thighs seasoned with pepper, sauté until no longer pink outside.
  • Add carrots and potatoes, then pour in chicken stock.
  • Bring to boil, skim foam, secure lid and cook at high pressure for 15 minutes.
  • Release pressure slowly, then open lid and stir in curry roux blocks to dissolve.
  • Simmer uncovered for 5–10 minutes, stir occasionally until sauce thickens.
  • Serve curry over steaming Japanese rice with optional fukujinzuke.
  • Refrigerate leftovers up to 3 days or freeze for longer storage.
  • Reheat gently with splash of water to loosen thickened sauce.

Notes

For best flavor, use Japanese curry roux. You can also opt for homemade and adjust salt accordingly. Leftovers taste even better the next day. Store separately from rice for best texture.