Mini on the Meats: Curry

Japanese Curry :: カレー :: curry de japon

Prep Time: 5 minutes


  1. 1T neutral oil
  2. Chicken: sliced breast or thigh
  3. 1 medium onion, sliced
  4. 4C chicken stock
  5. 1/4C sake (optional)
  6. 1/3C soy sauce
  7. 1/4 C curry powder
  8. Sliced or diced: cabbage, celery, carrots, mushrooms, and/or potatoes
  9. 2 cloves garlic, chopped
  10. 1tsp ginger

How To:

  1. Heat oil in the pot. Add chicken, cooking until opaque – about 2 minutes.
  2. Add onion, cooking until it begins to soften.
  3. Add curry powder, combining it with the chicken and onion.
  4. Add chicken stock, sake, and soy sauce.
  5. Add vegetables, potatoes, garlic and ginger.
  6. If using the Instant Pot: seal and pressure cook for 5 minutes. Allow for natural steam release. (If using quick release option, add 2-3 minutes to the pressure cook time). If potatoes are not tender, pressure cook for another 2 minutes, using the quick release.
  7. If using stove: cover pot and bring ingredients to a boil. Lower heat to medium and simmer for about 10 minutes.
  8. Uncover, and cook for about 5 more minutes.
  9. Serve over warm steamed rice, or udon noodles.
DOUBLE HAPPINESS 泡泡 by chief&mischief