About the Recipe
This is a really oishii Japanese curry which is very simple to prepare. Using a pressure cooker saves you time and money and gives the sauce a lovely rich texture and deep flavour.
Ingredients
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
Preparation
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 or adjust the time according to your pressure cooker.
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.