Name: Japanese Chicken Curry
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Ingredients: 1 tablespoon Oil; 1 tablespoon Garlic; 1 tablespoon Minced Ginger; 1 pound Boneless Skinless Chicken Thighs (boneless, skinless, cut into bite size pieces); 1.5 cups Onion (sliced thick); 4 red potatoes (quartered); 2 Carrots (chopped thick); 1.5 cups Water; 1/2 package Vermont Curry Paste (6 squares); 1/2 cup Full-Fat Coconut Milk

Make a quick authentic Japanese Chicken Curry in your Instant Pot. Just four minutes under pressure in your pressure cooker for a flavorful and hearty meal!

Japanese Chicken Curry

Garlic

Ginger

Onion (sliced thick)

red potatoes (quartered)

Carrots (chopped thick)

Water

Vermont Curry Paste (6 squares)

Full-Fat Coconut Milk

Add all ingredients except the coconut milk into the inner liner of your pressure cooker.

Place the curry paste on the top to prevent scorching.

Cook on high pressure for 4 minutes, and then release pressure quickly.

Stir well and mix in the coconut milk, stirring until well incorporated.

Serve with rice or noodles, or with a side salad.

Japanese Chicken Curry

Prep Time: 5 minutes

Cook Time: 14 minutes

Total: 19 minutes

Servings: 6

Author : Urvashi Pitre

Ingredients

Instructions

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