Pressure Cooker Japanese Curry

Name: Pressure Cooker Japanese Curry
Ingredients: 3 medium onions; 1-1/2 medium carrot; 3 Yukon gold potatoes; 2 cloves garlic; 1 tsp ginger; 1-1/2 lb (680 g) boneless, skinless chicken thighs; to taste kosher salt; to taste freshly ground black pepper; 1 package (8.4 oz, 240 g) Japanese curry roux; 1 Tbsp vegetable oil; 3 cups (720 ml) chicken stocks; 1 Tbsp ketchup; 1 Tbsp soy sauce

13 ingredients · from Just One Cookbook

Ingredients

3 medium onions
1-1/2 medium carrot
3 Yukon gold potatoes
2 cloves garlic
1 tsp ginger
1-1/2 lb (680 g) boneless, skinless chicken thighs
to taste kosher salt
to taste freshly ground black pepper
1 package (8.4 oz, 240 g) Japanese curry roux
1 Tbsp vegetable oil
3 cups (720 ml) chicken stocks
1 Tbsp ketchup
1 Tbsp soy sauce

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Method

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Watch the original: “Pressure Cooker Japanese Curry” by Just One Cookbook. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.