Japanese Curry Chicken Stew Recipe

Japanese Curry Chicken Stew can be speedily done in just a few simple steps using Buffalo Pressure Cooker. Ever since I know this dish can be so easily cook at home, I've never order this dish from outside again. I don't know if any of you actually stew Japanese Curry Chicken, but I love to do so. Stewing blends the flavours of the ingredients together, adding depth to the taste. Previously, I used Slow Cook Pot to cook this dish but the time require is much longer, about 4 hours. After trying with Buffalo Pressure Cooker, I concluded that both taste were similar, the Chicken texture is smooth and tender, same for the Carrots and Potatoes, gravy is rich and of full flavour. Now I have more saving on time and gas, a smarter way to cook.

Ingredients for this dish is very flexible. You may add in other ingredients according to your liking. If your are using more ingredients, you may need to add 1 - 2 additional blocks of Japanese Curry Paste.

Ingredients:

• 2 Chicken Drumsticks (Can use any Chicken Parts)
• 1 Carrot (Cut into big pieces)
• 1 Potatoes (Cut into big pieces)
• 2 Blocks S B Japanese Golden Curry Paste
• 2 Cubes Butter
• 1 Tbsp Minced Garlic
• 1 Tbsp Minced Onion
• 400ml to 500ml Water

Heat pot, add butter to melt, add minced garlic and minced onion. Sauté until fragrant.

Add S B Japanese Golden Curry Paste.

 Use low heat, gently melt the entire block of paste.

Add Chicken Drumsticks. Sauté for a minute.

Add in Carrots and Potatoes. Stir and mix well.

Slowly add 400ml to 500ml of water. Stir and mix well.

Tips: Add lesser water if you like thick gravy. As cooking time is short, the amount of water use for cooking is almost equivalent to the amount of gravy serve when cooked.

Lock Buffalo Pressure Cooker. Always start with high heat After a few minutes, the red indicating safety valves would lift, there's when the pressure cooker begin to whistle. Turn to low heat, let it continue to whistle for 10 - 15 minutes. Turn off heat. When the red pressure indicating safety valve descend completely, it is safe to open the lid.

I opened the lid after an hour, and it was still pipping hot inside.

Tips: If you are not in a hurry, leave it for at least 30 minutes before opening the lid. The trapped heat will continue to simmer.

Ready!

Salvage your gravy?
If gravy looks dilute, add a little corn starch water to thicken it. If gravy taste dilute, add 1/2 additional block of Japanese Curry Paste. Taste and repeat if required.

Contingency meal plan for busy mummies...
Do away with the stir frying. Add water, dissolve S B Japanese Golden Curry Paste, add in all ingredients. Stir and mix well. Cover lid. Let pressure cooker whistle for 10 to 15 minutes. Ready! It taste slightly less aromatic, but still delicious.

I'm using Buffalo Pressure Cooker. If you are using a conventional pot, you may need to add double amount of water and simmer under low heat for at least 30 minutes.

More of my pressure cooker recipes can be view from my Buffalo Pressure Cooker album. I will be updating it constantly with more cooking recipes.

You may also like: Buffalo Pressure Cooker Review, Red Glutinous Rice Wine Chicken Recipe, Salmon Fish Bone Soup, 2 recipes in 1 pot.

I'm mummy Krystal Wee, follow me to find out more about healthy cooking and yummy recipes using Buffalo Pressure Cooker. Healthy Cooking! Happy Eating!