Instant Pot Japanese Chicken Curry Recipe

Ingredients

• 1 tablespoon unsalted butter
• 1 large yellow onion, peeled and sliced
• 1/4 teaspoon salt
• 6 boneless and skinless chicken thighs, cut into pieces
• 1 tablespoon grated ginger
• 2 cloves garlic, peeled and minced
• 2½ tablespoons mild curry powder
• 2 tablespoons garam masala powder
• 1/4 teaspoon cayenne pepper
• 1 large green bell pepper, seeded and sliced
• 1 tablespoon tomato paste
• 1 tablespoon ketchup
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon honey
• 2 medium carrots, peeled and sliced
• 2 cups (500 ml) water
• 2 medium potatoes, peeled and cubed
• 1 cube chicken stock
• To Make the Flour Gravy Roux:
• 5 tablespoons plain flour
• 1 tablespoon ketchup
• 1 tablespoon tomato paste
• 2 tablespoons low-sodium soy sauce
• salt and freshly ground black pepper, to taste

Instructions

Melt the butter in an 6-quart (6 L) electric instant pot turned to the sauté mode.

Add sliced onions, then sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, for 4-5 minutes or until golden.

Add sliced chicken, ginger, and garlic. Stir well.

Add remaining ingredients, except Flour Gravy Roux.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.

Stir cooked chicken curry well, then scoop 2 cups (500 ml) of cooking liquid into the blender. Add  plain flour and blend for 5-10 seconds.  Stir in the remaining ingredients.

Mix the mixture into cooked chicken curry. Season with salt and black pepper.