Description
Delicious homemade Instant Pot Japanese curry for the whole family. Made with chicken, potatoes and carrots and can be turned intoa vegetarian version. Serve with rice or cauliflower rice.
Ingredients
We’re using 6-quart Instant Pot Duo
20 g / 1 tbsp butter (or dairy-free alternative)
1 large onion, quartered and sliced
1/4 teaspoon salt
600 g / 1.3 lb chicken thighs, (6 thighs cut into 6-8 pieces each)
1 tablespoon grated ginger
2 cloves of garlic, minced
2.5 tablespoons mild curry powder
2 tablespoons garam masala powder
1/4 teaspoon chili flakes or cayenne pepper
1 tablespoon tomato paste
1 tablespoon ketchup
2 tablespoons soy sauce (or gluten-free Tamari sauce)
1 teaspoon honey or brown sugar
2 medium carrots, sliced into thick circles
4 baby potatoes, quartered
2 cups water
1 cube chicken stock (or use 2 cups ready-made stock of choice)
For the flour gravy roux:
5 tablespoons plain flour (or gluten-free flour)
1 tablespoon ketchup
1 tablespoon tomato paste
2 tablespoons soy sauce
Salt and pepper for seasoning
Garnish with: fresh cilantro and spring onions
Serve with: white rice or/and cauliflower rice
Instructions
- Turn the Instant Pot on and press the Sauté button, allow the pot to heat up slightly. Add the butter and once melted, the onions and 1/4 teaspoon salt. Cook together for 4-5 minutes, stirring a couple of times.
- Once the onions start to turn golden, add the chicken, ginger and garlic and stir all together.
- Now add the rest of the ingredients except for the water/stock. Stir through for 30 seconds, allowing the spices to release their aromas. Press Cancel to turn the Instant Pot off.
- Add the water and the stock cube and stir everything really well together. Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Pressure Cook (Manual on older models), HIGH pressure and set the timer to 10 minutes. After 3 beeps, the Instant Pot will start building up the pressure and you will see ‘ON’ on display. The pressure will take about 5-10 minutes to build up and then the 10-minute timer will begin and display on the screen.
- Once the 10 minutes are up, allow the pressure to release naturally for 15 minutes, then use the quick release to let off the rest of the steam.
- Once the pressure is completely released, you can open the lid. You can keep the Instant Pot on Keep Warm setting for now. Stir the curry and using a ladle, scoop 1-2 cups of the broth into a bowl or a blender. We’re now going to make the gravy roux that will thicken the sauce.
- Add the flour to this bowl and either whisk it vigourosly or process the mixture in a blender for 5-10 seconds, which is what I did. The flour is starchy and will thicken the broth. Try to avoid any lumps, that’s why blending might work better than whisking. Now, add the extra ketchup, tomato paste and soy sauce and whisk the sauce.
- Stir this gravy roux back into our curry. That’s when the magic happens and the curry should thicken. Have a taste and add a little more salt if you need. It’s now ready to serve with rice, quinoa or cauliflower rice.
Notes
For a gluten-free version, swap soy sauce with Tamari and regular flour with gluten-free flour or cassava flour.
Nutrition
- Serving Size: 2 cups
- Calories: 405
- Sugar: 8.3 g
- Sodium: 787.7 mg
- Fat: 11.3 g
- Saturated Fat: 4 g
- Carbohydrates: 33.8 g
- Fiber: 5.6 g
- Protein: 36.6 g
- Cholesterol: 152.2 mg