Japanese Chicken Curry Slow Cooker Recipe

Japanese Chicken Curry Slow Cooker Recipe

Ingredients

Serves 6

Active Time 10 minutes

Saute; Pressure/Manual (High) Quick Release

• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1½ cups thickly sliced yellow onions
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1½ cups water
• 4 red potatoes, quartered
• 2 carrots, coarsely chopped
• ½ (8.1-ounce) package Vermont Curry (6 cubes) (see Note)
• ½ cup full-fat coconut milk
• hot cooked rice or noodles (optional)

Method

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the oil
3. When the oil is hot, add the garlic and ginger
4. Cook, stirring continuously, just until fragrant, about 20 seconds
5. Add the onions and cook, stirring, for 1 to 2 minutes
6. Add the chicken to the pot
7. Cook, stirring, until the chicken is no longer pink
8. Select CANCEL
9. Add the water, potatoes, and carrots to the pot
10. Place the curry paste on top (this prevents the curry paste from scorching)
11. Secure the lid on the pot
12. Close the pressure-release valve
13. Select MANUAL and set the pot at HIGH pressure for 4 minutes
14. At the end of the cooking time, quick release the pressure
15. Stir in the coconut milk until well blended
16. Serve with hot cooked rice or noodles, if desired

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