Foryoueats: Pressure Cooker Japanese Curry

Name: Foryoueats: Pressure Cooker Japanese Curry
Total time: 40 min
Ingredients: 3 onions (large; 2¼ lb, 1,005 g); 1½ carrots (5 oz, 143 g); 3 Yukon gold potatoes (15 oz, 432 g); 2 cloves garlic; 1 tsp ginger (grated, with juice); 1½ lb boneless, skinless chicken thighs (see Notes for substitutions); ⅛ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 1 Tbsp neutral oil (for cooking); 3 cups chicken stock/broth (for lower sodium, use water only or half stock and half water); 1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux); 1 Tbsp ketchup; 1 Tbsp soy sauce; 6 servings cooked Japanese short-grain rice; fukujinzuke (Japanese red pickled vegetables) (optional; or make myHomemade Fukujinzuke)

foryoueats.com

This pressure cooker Japanese curry recipe combines tender chicken thighs, onions, carrots, and potatoes in a savory, slightly sweet curry sauce. Served over steamed Japanese rice and topped with...

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Cooking tools:

Pressure cooker
Chef's knife
Cutting board
Spoon

Ingredients

3 onions (large; 2¼ lb, 1,005 g)
1½ carrots (5 oz, 143 g)
3 Yukon gold potatoes (15 oz, 432 g)
2 cloves garlic
1 tsp ginger (grated, with juice)
1½ lb boneless, skinless chicken thighs (see Notes for substitutions)
⅛ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
1 Tbsp neutral oil (for cooking)
3 cups chicken stock/broth (for lower sodium, use water only or half stock and half water)
1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux)
1 Tbsp ketchup
1 Tbsp soy sauce
6 servings cooked Japanese short-grain rice
fukujinzuke (Japanese red pickled vegetables) (optional; or make myHomemade Fukujinzuke)