Basic Pressure Cooker Curry Rice

Name: Basic Pressure Cooker Curry Rice
Yield: Serves 4 servings
Ingredients: 1 onion (you can use a bit more or less of the vegetables as you like); 1 small carrot; 2 large potatoes; 3 –5 oz (80–150 grams) thinly sliced meat (beef, pork, or chicken—your choice). Lately, I recommend boneless chicken drumettes—they're delicious!; 1 tablespoon each honey and ketchup; 1 teaspoon each vinegar and curry powder (be sure to add the curry powder); 2 1/2 cups water (600 ml); 1 bouillon cube; 1 –2 onions' worth caramelized onions (store-bought is fine); 2 bay leaves; 3 tablespoons milk (50 ml); as needed Curry roux (store-bought),; 1 clove each garlic and ginger; 3/4 oz (20 grams) butter; Parsley, to taste (for garnish)

ノエル・ギャラガー @cook_40052359

Thank you for featuring this recipe in the cookbook! This curry rice is a family favorite and perfect for busy days—if you have the ingredients prepped, it takes about 20 minutes to make.
Recipe background:
The recipe calls for 1 teaspoon curry powder, but if you don't like spicy food, use less! I only use a little at home.

This is my go-to basic curry rice recipe, adapted for the pressure cooker. I also have a pressure cooker Hayashi rice recipe, so if you like this one, be sure to check it out!

ノエル・ギャラガー @cook_40052359

This is my go-to basic curry rice recipe, adapted for the pressure cooker. I also have a pressure cooker Hayashi rice recipe, so if you like this one, be sure to check it out!

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Ingredients

Serves 4 servings

1onion (you can use a bit more or less of the vegetables as you like)
1small carrot
2large potatoes
3–5 oz (80–150 grams) thinly sliced meat (beef, pork, or chicken—your choice). Lately, I recommend boneless chicken drumettes—they're delicious!
1 tablespooneach honey and ketchup
1 teaspooneach vinegar and curry powder (be sure to add the curry powder)
2 1/2 cupswater (600 ml)
1bouillon cube
1–2 onions' worth caramelized onions (store-bought is fine)
2bay leaves
3 tablespoonsmilk (50 ml)
as neededCurry roux (store-bought),
1 cloveeach garlic and ginger
3/4 oz (20 grams)butter
Parsley, to taste (for garnish)

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Steps

1

Slice the onion into 1/2-inch strips. Cut the carrot into bite-sized pieces. Quarter the potatoes and soak them in water. Cut the meat into bite-sized pieces.
2

Mince the garlic and ginger.
3

Add the butter, ginger, and garlic to the pressure cooker and cook over low heat. Be sure to use low heat so it doesn't burn.
4

When fragrant, add the meat and cook until it changes color. Increase to medium heat, then add the onion, carrot, and potatoes. Stir to coat everything with oil.
5

Add all the ingredients marked with ☆, then lock the lid and cook under pressure for about 7 minutes after pressure is reached. Turn off the heat and let the pressure release naturally until the lid can be opened.
6

Once you open the lid, it should look like the photo. Skim off any foam, remove the bay leaves, add the curry roux, and simmer over low heat for about 10 minutes.
7

Adding 1–2 onions' worth of caramelized onions makes it extra delicious. I usually make a big batch and freeze it for later use.
8

Store-bought caramelized onion paste works great too—add as much as you like. It's so convenient that I always keep some on hand!
9

For the curry roux, I recommend combining 4 blocks of Glico Curry and 1 block of Golden Curry, but use your favorite and adjust the amount as you like.
10

This recipe was featured in a cookbook released in June 2016. Thank you to everyone who has tried and repeated this recipe!