This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.
Mechanic
The curry roux goes in on top of the other ingredients, unmixed, right before sealing the lid. Stirring it in first lets it sink and scorch on the bottom under pressure; left on top, it melts gradually into the stock as the pot comes up to pressure and stays clear of the heating element.
Ingredients
- 3 large onions (about 1kg), halved and cut into wedges
- 1½ carrots (about 150g), peeled, cut into bite-sized pieces (rangiri cut)
- 3 Yukon gold potatoes (about 450g), peeled, cut into quarters, soaked in water 15 minutes
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated, with juice
- 700g boneless, skinless chicken thighs, cut into bite-sized pieces (sogigiri cut)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon neutral oil
- 750ml chicken stock (or half stock, half water for lower sodium)
- 1 package (240g) Japanese curry roux
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- Cooked Japanese short-grain rice, to serve
- Fukujinzuke (Japanese red pickled vegetables), to serve
Method
Season the chicken with the salt and pepper. Press Sauté on the Instant Pot (or preheat a stovetop pressure cooker over medium heat). When the pot is hot, add the oil and distribute evenly.
Add the onion wedges, garlic, and ginger with its juice, and mix well. Add the chicken and mix until just coated with the oil. Add the carrots and potatoes and mix well.
Add the stock and press down the meat and vegetables with a spatula so everything is submerged. Place the curry roux cubes on top of the other ingredients without mixing them in.
Cover and lock the lid, making sure the steam release handle points to Sealing. Cancel Sauté mode and pressure cook on high for 15 minutes. Quick release, or let pressure release naturally (about 15 minutes, not counted in total time).
Unlock the lid carefully. Add the ketchup and soy sauce and mix well, stirring to fully dissolve the roux and checking for any undissolved chunks. Taste and add salt if needed — this varies by stock and roux brand.
To serve
Rice on individual plates, curry spooned over top, fukujinzuke on the side.
Notes
- Do not use russet potatoes; they break down too easily under pressure. Yukon gold holds its shape.
- Leftover sauce thickens into a paste as it cools and scorches easily on reheat. Loosen with 120ml water or more, then reheat gently; simmer uncovered to re-thicken if needed.
- Keeps refrigerated up to 3 days, or frozen up to a month (pull the potatoes out before freezing — texture suffers).
- Original recipe uses a stovetop or Instant Pot pressure cooker interchangeably; stovetop needs medium-low heat to hold high pressure for the same 15 minutes.