Yes, this is my recipe, and yes, I am indeed asking you to buy curry roux in a packet. I asked many, many readers of Japanese descent, and they all told me this is how curry is made in most Japanese households. One thing I did add was coconut milk for a creamy thickness. You can choose to omit or increase the coconut milk let your taste buds be your guide on this.
- Yield: 6 Servings
- 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)
- ½ cup full-fat coconut milk
- Hot cooked rice or noodles (optional)
- Select saute on the Instant Pot. When the pot is hot, add the oil. When the oil is hot, add the garlic and ginger. Cook, stirring continuously, just until fragrant, about 20 seconds. Add the onions and cook, stirring, for 1 to 2 minutes. Add the chicken to the pot. Cook, stirring, until the chicken is no longer pink. Select cancel.
- Add the water, potatoes, and carrots to the pot. Place the curry paste on top (this prevents the curry paste from scorching).
- Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 4 minutes. At the end of the cooking time, quick release the pressure.
- Stir in the coconut milk until well blended. Serve with hot cooked rice or noodles, if desired.