Pressure Cooker Japanese Curry | Recipe Cart

Name: Pressure Cooker Japanese Curry | Recipe Cart
Ingredients: 3 onions; 1 ½ carrots; 3 Yukon gold potatoes ((Tip: Russet potatoes would break down too easily)); 2 cloves garlic; 1 tsp ginger; 1 ½ lb boneless, skinless chicken thighs; kosher/sea salt (I use Diamond Crystal; Use half for table salt); freshly ground black pepper; 1 Tbsp neutral-flavored oil (vegetable, canola, etc); 3 cups chicken stock/broth ((720 ml; You can use beef stock for beef, or vegetable stock/broth)); 1 package Japanese curry roux; 1 Tbsp ketchup ((Please read the blog post for add-on condiments)); 1 Tbsp soy sauce ((Please read the blog post for add-on condiments)); Furkujinzuke (red pickled daikon) ((for garnish; optional))

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Dinner is solved on a busy weeknight with this easy yet delicious Pressure Cooker Japanese Curry.

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Cooking tools:

Pressure cooker
Stove
Cutting board
Chef's knife
Mixing bowl
Measuring cup
Measuring spoon
Spatula
Colander
Peeler
Grater
Serving platter
Spoon

Ingredients

3 onions
1 ½ carrots
3 Yukon gold potatoes ((Tip: Russet potatoes would break down too easily))
2 cloves garlic
1 tsp ginger
1 ½ lb boneless, skinless chicken thighs
kosher/sea salt (I use Diamond Crystal; Use half for table salt)
freshly ground black pepper
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
3 cups chicken stock/broth ((720 ml; You can use beef stock for beef, or vegetable stock/broth))
1 package Japanese curry roux
1 Tbsp ketchup ((Please read the blog post for add-on condiments))
1 Tbsp soy sauce ((Please read the blog post for add-on condiments))
Furkujinzuke (red pickled daikon) ((for garnish; optional))