Pressure-Cooker Curry and Rice: A Satisfying Meal in Minutes
A perennial mealtime favorite, curry rice is a robust dish that combines spices and readily available ingredients like carrots, potatoes, and onions. Using a pressure cooker makes it easy to rustle up a filling meal when time is short.
Ingredients (serves 4)
- 2 carrots
- 3 potatoes
- 1 onion
- 1 boneless chicken thigh
- 3 cups water
- Store-bought curry roux, to taste
- 10 g butter
- Rice, as desired
- Additional spices (adjust amounts according to taste):
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp cardamom
- 1 tsp ground sanshō (Japanese pepper)
- 1/2 tsp chili powder
- Peel and cut carrots, potatoes, and onion into large, bite-sized portions. Cut chicken thigh into 3-cm squares.
- In a pressure cooker, melt butter on low heat and quickly sauté the spices.
- Add vegetables, chicken, and water to the pressure cooker and lock the lid.
- Turn heat to high until pressure builds, then return to low and let simmer for three minutes.
- Run cool water over the cooker to decrease pressure, then open and stir in the curry roux. How much you add depends on your personal taste; begin with the recommended amount listed on the package and adjust from there.
- Serve over warm rice and enjoy!
- Curry is a widely popular dish in Japan, enjoyed by people of all ages.
- Using a pressure cooker and store-bought curry roux makes it easy to whip up a batch of curry in no time at all.
- If using a regular pot, be sure to boil the vegetables until soft.
- Butter adds a robust flavor to the dish. Even without the additional spices, the curry will be sufficiently flavorful with the roux alone.
- When using a pressure cooker, it is best to cut the vegetables into slightly larger portions so they keep their shape when cooking.
- All sorts of meats and vegetables can be used to make curry rice, so experiment with different ingredients available in your area.