Chicken and Butternut Curry
I've recently acquired an Instant Pot multi-function cooker and I'm finding out how handy it is to use when you need to prepare something quickly. This Japanese Chicken and Butternut curry is a fantastic example of how my Instant Pot Pressure Cooker saves time - it takes only 13 minutes once all the ingredients are in the pot - great! The curry uses butternut squash. This is not a common curry ingredient in Japan but I found the butternut gives a sweet flavour and also melts quite quickly giving the sauce a nice, thick, rich texture. I used Golden Curry Medium curry roux cubes for this dish. All in all, for a 30-minute max prep and cooking time curry, this dish provide maximum bang for the buck. I hope you try it out.
Tips:
Curry roux cubes tend to sink to the bottom of the pan and burn if you mix them into the curry. I recommend you simply put them on the top and leave them to melt into the sauce of their own accord. Once the curry is cooked, you can give everything a good stir.
If, like me, you choose to use a pressure cooker to make this, do remember to release the steam from the cooker before you open the lid!
If you use a conventional pressuer cooker, it may take a bit longer. So adjust the time accordingly.
If you would like to try this recipe out, you can find the Youtube tutorial by clicking Chicken and Butternut Curry or by scrolling to the bottom of the page. The written recipe is just below.
Pressure Cooker - https://instantpot.co.uk/shop-all-products/instant-pot/instant-pot-multi-cooker-5-7l/
Happy cooking! Kurumi XXXX.
Ingredients: makes 4 servings
300g / 11oz butternut
1 large onion
150g / 5.5oz carrot
150g / 5.5oz sweet potato
8 okra
some salt
200g / 7oz tomatoes
2 cloves garlic
2cm / 3/4 in ginger
380g / 14oz boneless chicken thigh
1 tbsp vegetable oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp cinnamon powder
750ml / 25floz water
8 Japanese curry roux cubes (198g / 7oz)
1 tbsp tomato ketchup
how to:
peel and cut the butternut, carrot and sweet potatoes into large bite sized pieces.
peel and cut the onion into 8 pieces segments.
rinse the okra and sprinkle with salt. rub the okra with your fingers to remove the
little hairs. when done, rinse in water to remove the salt. remove the ends, then cut in
half.
cut the tomatoes in half.
slice and mince the garlic and ginger.
cut the chicken thighs into large bite sized pieces.
heat the sunflower oil in your pressure cooker, then add the onion, chicken, minced
garlic and ginger, saute for 10 minutes, stirring well.
add the butternut, carrot and sweet potato to the pan and stir together.
next add the tomatoes and give another quick stir. then, add the cumin, coriander
and cinnamon and stir again.
add the okura and the water. put the curry roux cubes on top but do not stir. add
the tomato ketchup.
put the lid on. set your pressure cooker for 13 minutes (electric). If using a hob
pressure cooker, this should take about 20-25 minutes.
when ready, don’t forget to release the pressure before opening the lid.
give the curry a little stir and it is ready to serve.
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