Ingredients

The following ingredients have 6 Servings
  • 1.5 pounds Potatoes (peeled and cut into quarters)
  • 1 Tablespoon Grapeseed Oil
  • 1 large Yellow/Brown Onion
  • 1 inch Fresh Ginger Root (peeled/minced)
  • 3 cloves Fresh Garlic (minced)
  • 2 large Carrots
  • 1 Tablespoon Tonkatsu Sauce
  • 1 Tablespoon Chocolate Block (any kind)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1.5 pounds Boneless/Skinless Chicken Thighs (cut into 2 inch pieces)
  • 3 cups Chicken Stock/Broth
  • 1/2 box Japanese Curry Roux
  • 12 ounces Jasmine Rice (rinsed well)
  • 12 ounces Fresh Water

Instruction

  • Peel and quarter potatoes and place them in a bowl with cool water.  Let soak for 20 minutes and then start preparing the ingredients.
  • Select Saute/Browning on pressure cooker and allow to fully heat.  Once hot, add oil.
  • Rough chop carrots and onions and add them to cooking pot.
  • Mince garlic and ginger and add to cooking pot.  Mix in salt, pepper, Tonkatsu sauce, chocolate (or 2 adds in of your choice).
  • Dump in chicken and mix through.
  • Drain potatoes and add to pot and cover with chicken broth.
  • Sink curry blocks into broth and mix.
  • Rinse rice well and add to rice pan. Add water.  Place trivet into pot and place pan of rice on top.
  • Lock on lid and close pressure valve.  Cook at high pressure for 4 minutes.  When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Remove the pan of rice and fluff.
  • Stir the curry to make sure the curry blocks have been well incorporated.